Tomato-Basil Soup

Fully ripe, juicy tomatoes provide the best flavor in this soup. If your tomatoes aren’t completely ripe, you may need to increase the salt and sugar just a bit.

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  • prep time 30 min
  • total time 60 min
  • ingredients 10
  • servings 4
 

Ingredients

2
tablespoons olive or vegetable oil
2
medium carrots, finely chopped (1/2 cup)
1
small onion, finely chopped (1/2 cup)
1
clove garlic, finely chopped
6
large tomatoes, peeled, seeded and chopped (6 cups)*
1
can (8 oz) tomato sauce
1/4
cup thinly sliced fresh basil leaves or 2 teaspoons dried basil leaves
1/2
teaspoon sugar
1/4
teaspoon salt
Dash of pepper

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LOCATION

Steps

  • 1 In 3-quart saucepan, heat oil over medium heat. Cook carrots, onion and garlic in oil about 10 minutes, stirring occasionally, until tender but not browned.
  • 2 Stir in tomatoes. Cook uncovered about 10 minutes, stirring occasionally, until heated through.
  • 3 Stir in remaining ingredients. Cook uncovered about 10 minutes, stirring occasionally, until hot.
  • 1 In 3-quart saucepan, heat oil over medium heat. Cook carrots, onion and garlic in oil about 10 minutes, stirring occasionally, until tender but not browned.
  • 2 Stir in tomatoes. Cook uncovered about 10 minutes, stirring occasionally, until heated through.
  • 3 Stir in remaining ingredients. Cook uncovered about 10 minutes, stirring occasionally, until hot.

EXPERT TIPS

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Expert Tips

3 cans (14.5 oz each) diced tomatoes, undrained, can be substituted for the fresh tomatoes. Omit salt; increase sugar to 1 teaspoon.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
550mg
550%;
Total Carbohydrate
22g
22%
(Dietary Fiber
6g
6%
  Sugars
10g
10%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
170%;
Vitamin C
50%;
Calcium
4%;
Iron
10%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 4 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.