Nutrition Facts
Servings Per Recipe: 12
Serving Size: 1 serving
Amount Per Serving
  • Calories 104.2
  • Total Fat 6.2 g
  • Saturated Fat 2.6 g
  • Polyunsaturated Fat 0.5 g
  • Monounsaturated Fat 2.8 g
  • Cholesterol 13.6 mg
  • Sodium 182.9 mg
  • Potassium 511.8 mg
  • Total Carbohydrate 11.6 g
  • Dietary Fiber 2.4 g
  • Sugars 0.7 g
  • Protein 2.4 g
  • Vitamin A 31.5 %
  • Vitamin B-12 0.3 %
  • Vitamin B-6 11.0 %
  • Vitamin C 52.0 %
  • Vitamin D 1.3 %
  • Vitamin E 5.8 %
  • Calcium 7.6 %
  • Copper 12.3 %
  • Folate 5.0 %
  • Iron 7.4 %
  • Magnesium 7.1 %
  • Manganese 16.3 %
  • Niacin 7.9 %
  • Pantothenic Acid 4.0 %
  • Phosphorus 5.2 %
  • Riboflavin 4.7 %
  • Selenium 2.5 %
  • Thiamin 6.9 %
  • Zinc 2.7 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Tomato Basil Soup

View the full Tomato Basil Soup Recipe & Instructions
Submitted by: KRAVMAGAGIRL

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Tomato Basil Soup

40 calories of Tomatoes, red, ripe, canned, whole, no salt added, (0.88 cup)

33 calories of Heavy Whipping Cream, (0.08 cup, whipped)

20 calories of Olive Oil, (0.17 tbsp)

3 calories of Onions, raw, (0.08 medium (2-1/2" dia))

3 calories of Vegetable Broth, (0.17 cup)

2 calories of Garlic, (0.42 cloves)

2 calories of balsamic vinegar, (0.17 tablespoon)

0 calories of Basil, (0.67 tbsp)


Nutrition & Calorie Comments  

can add canned beans for protein.use canned milk instead of cream. add grated cheese on top when serving. Submitted by:
MRSJAS3
(11/2/15)
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Robust fresh tomatoey taste. I found that I needed quite a bit of salt for my taste--about 2 tsp-- but that probably depends on what stock you're using. I might try the beans idea next time to make this a one pot meal. Thanks! Submitted by:
HEIFSCOTT
(2/8/13)
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Very impressed! I too added a bit of sweetness and I loved the idea to add beans for protein. Definitely going in my recipe book to be made again and again. Thanks!!! Submitted by:
KMATTHIENSEN
(10/24/12)
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I love tomato soup. This was great. Instead of 3 lg cans, I used 2, then added 2 sm cans of roasted tomatoes. I also added 1/2 T of Splenda brown sugar to take away some of the tartness. Submitted by:
DESIRE713
(5/11/11)
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I loved this soup. A lovely fresh taste in the middle of winter. I used evaporated skim milk and it was nice and creamy without being full of fat. Submitted by:
ENKATRALALA
(1/17/11)
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I like a little chunkiness to my Soup. I took the whole tomatoes out out of the can and chopped them with my chopper. I chopped the onions as fine as I could. I then followed the recipe but did add about a Tblsp. of brn. sugar.
Great!!!! 		Submitted by:
RELDAJ
(10/22/10)
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Really good recipe. I added 3 cups of white beans (blended) into the soup. It really made the soup thicker and added lots of protein. Also added 1 tsp cayanne and 1 tbl brown sugar. Really Good, thanks for the recipe. Submitted by:
AFRAZIER46
(3/3/10)
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I have never made tomato soup from scrach. I used fat free milk in mine. Word of advice don't fill the blender full it will result in hot tomato soup all over the kitchen and yourself. We also garnished it with some parmesan cheese which was yummy. Thanks for the recipe! Submitted by:
SHAUNTI0704
(1/21/10)
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For fuller body without the added fat try using evaporated skim milk. We love it that way! Thanks for a very flavorful and unique spin on tomato soup. Submitted by:
BUSYWIFEANDMOM
(12/6/09)
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I made this for supper. I scaled it down to four servings. I also entered it in my Mastercook program and used 1% milk. I got 86 calories per serving and 410 mg sodium per serving. It was very good as is but I did add a little sugar to the leftovers (amounting to 1/2 teaspoon per four servings). Submitted by:
PENNYD
(5/16/09)
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I am going to try to make this recipe this week. Question - is the nutritional info for the cream version or the milk on? Thanks! Submitted by:
JACKIEPAPER
(2/18/09)
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