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Tomato-Basil Soup

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Tomato-Basil Soup
  • Prep 30 min
  • Total 60 min
  • Ingredients 10
  • Servings 4
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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.
Updated Jun 9, 2010

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

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.

Nutrition Information

170 Calories, 8g Total Fat, 4g Protein, 22g Total Carbohydrate, 10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
550mg
23%
Potassium
970mg
28%
Total Carbohydrate
22g
7%
Dietary Fiber
6g
23%
Sugars
10g
Protein
4g
% Daily Value*:
Vitamin A
170%
170%
Vitamin C
50%
50%
Calcium
4%
4%
Iron
10%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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