Many store-bought cans of tomato soup come with an alarming amount of sugar and other unhealthy ingredients. This tomato soup provides the flavor and healthy components that other recipes lack.
Serving size: 1 3/10 CupIngredients
Olive Oil Cooking Spray
1 Cup fresh chopped onion
1/2 Cup fresh chopped celery
1/2 cup chopped carrots
2 tsp. minced garlic
4 Cups low sodium vegetable broth
4 Cups chopped fresh tomatoes (or 32 ounces reduced sodium whole tomatoes undrained and chopped)
1 large russet potato, peeled and cubed
1/2 Cup sun dried tomatoes (not in oil)
1/2 tsp. dried basil leaves
1/2 Cup fat free half and half (or skim milk)
2 tsp. sugar
1 pinch salt (to taste)
1 pinch black pepper (to taste)
1 pinch of fresh chopped parsley (or finely chopped fresh basil)
Heat cooking spray coated pot over medium heat. Cook onions, celery, carrot and garlic 5 to 8 minutes or until soft.
Mix in stock, tomatoes, potato, sun dried tomatoes, and basil and let boil. Lower heat, place lid on pot, and simmer 10 to 15 minutes or until vegetables are soft.
Using a food processor or blender, puree mixture until smooth. Pour back into pot and mix in half and half. Cook over medium heat for 3 to 5 minutes.
Sprinkle sugar, salt, and pepper into soup and top with fresh parsley or basil. ** Use any variety of fresh tomatoes for added flavor**
- Calories - 136
- Carbohydrates - 27.9g
- Dietary Fiber - 4.1
- Sugars - 10.4g
- Total Fat - 0.7g
- Saturated Fat - 0.1g
- Unsaturated Fat - 0.6g
- Potassium - 229.8mg
- Protein - 4.2g
- Dietary Exchanges
- 1/2 Starch 2 Vegetable