Heart Healthy
For just a little longer than it takes to bring a can of tomato soup to a boil, whip up this tomato soup that is much lower in sodium — and much tastier too. The addition of fresh basil bumps the flavor of this soup up a notch.
Print Recipe
Tomato Basil Soup
-
Servings:
6
-
Serving Size :
1 cup
Ingredients
-
3 cans tomatoes -
2 cups skim milk -
1/2 teaspoon garlic powder -
1/2 teaspoon black pepper -
1/8 teaspoon salt -
1 1/2 cups basil leaves -
1/2 teaspoon baking soda
Directions
Tip: Click on step to mark as complete.
-
In a medium saucepan, stir together the tomatoes, milk, garlic powder, pepper, and salt. -
Bring to a boil over high heat. Reduce the heat to low. Simmer for 15 minutes. Stir in the 1 1/2 cups basil leaves. Cook for 5 minutes. -
Remove the pan from the heat. Stir in the baking soda (which will make the soup foam for a minute). Using a handheld immersion blender, carefully puree the mixture until smooth. Alternatively, carefully pour the mixture into a food processor or blender, venting the lid to allow steam to escape. Working in batches, puree the soup. Ladle into bowls. Sprinkle each with 1 teaspoon minced basil.
Cooking Tip: Don’t have fresh basil? Stir in 2 teaspoons dried basil when you add the garlic powder.
Keep it Healthy: Many canned tomatoes are packed with extra sodium, so be sure to look for the no-salt-added variety.
Tip: Stirring in a touch of baking soda once the soup is off the heat helps reduce the acidity from the tomatoes — a small step that makes a big impact on the soup’s flavor.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 79 | |
|---|---|---|
| Total Fat | 0.0 g | |
| Saturated Fat | 0.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 0.0 g | |
| Monounsaturated Fat | 0.0 g | |
| Cholesterol | 2 mg | |
| Sodium | 212 mg | |
| Total Carbohydrate | 14 g | |
| Dietary Fiber | 2 g | |
| Sugars | 10 g | |
| Added Sugars | 0 g | |
| Protein | 5 g | |
Dietary Exchanges
2 vegetable, 1/2 fat-free milk
-
Servings:
6
-
Serving Size :
1 cup
Ingredients
-
3 cans tomatoes -
2 cups skim milk -
1/2 teaspoon garlic powder -
1/2 teaspoon black pepper -
1/8 teaspoon salt -
1 1/2 cups basil leaves -
1/2 teaspoon baking soda
Directions
Tip: Click on step to mark as complete.
-
In a medium saucepan, stir together the tomatoes, milk, garlic powder, pepper, and salt. -
Bring to a boil over high heat. Reduce the heat to low. Simmer for 15 minutes. Stir in the 1 1/2 cups basil leaves. Cook for 5 minutes. -
Remove the pan from the heat. Stir in the baking soda (which will make the soup foam for a minute). Using a handheld immersion blender, carefully puree the mixture until smooth. Alternatively, carefully pour the mixture into a food processor or blender, venting the lid to allow steam to escape. Working in batches, puree the soup. Ladle into bowls. Sprinkle each with 1 teaspoon minced basil.
Cooking Tip: Don’t have fresh basil? Stir in 2 teaspoons dried basil when you add the garlic powder.
Keep it Healthy: Many canned tomatoes are packed with extra sodium, so be sure to look for the no-salt-added variety.
Tip: Stirring in a touch of baking soda once the soup is off the heat helps reduce the acidity from the tomatoes — a small step that makes a big impact on the soup’s flavor.