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Tomato and Basil Soup

Nutrition Facts
Servings per Recipe:
4 servings
 Amount Per Serving
Calories 180
Fat 4g
Sodium 400mg
Total carbohydrate 24g
Fiber 1g
Protein  13g
1 Tbsp. vegetable oil
1 medium onion, chopped
1 clove garlic, crushed, or 1/8 teaspoon garlic powder
1 can (15 ounces) diced tomatoes
1/4 tsp. black pepper
1 tsp. dried basil
2/3 cup nonfat dry milk powder
2 cups water or nonfat milk
 Salt and pepper, to taste
  1. In a medium saucepan, cook onion in oil over medium heat. Stir frequently until onions are tender, about 4 minutes.
  2. Add garlic and cook 1 minute longer.
  3. Mash tomatoes with potato masher or fork in bowl. Add to saucepan.
  4. Cook uncovered over medium heat for 10 minutes.
  5. In a separate medium saucepan, combine black pepper, basil, nonfat dry milk powder, and water or milk. Stir to combine.
  6. Heat milk mixture until hot but do not boil. Slowly pour tomato mixture into the milk while stirring constantly.
  7. Season to taste with salt and pepper. Serve immediately.

* For creamier soup, spoon 3/4 of tomato mixture into blender, puree until smooth.

Keywords: garlic, soup, tomato, vegetables, vegetarian

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