Tomato-Basil Soup (1 1/2 cup servings)

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 119.8
  • Total Fat: 2.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,385.2 mg
  • Total Carbs: 18.6 g
  • Dietary Fiber: 5.7 g
  • Protein: 3.7 g

View full nutritional breakdown of Tomato-Basil Soup (1 1/2 cup servings) calories by ingredient
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Adapted from Cooking Light January 2002 Adapted from Cooking Light January 2002
Number of Servings: 4


    2 teaspoons olive oil
    3 garlic cloves, minced
    3 cups fat-free, less-sodium chicken broth
    3/4 teaspoon salt
    2 (14.5-ounce) cans no-salt-added fire-roasted diced tomatoes, undrained
    1 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
    1 cups fresh basil leaves, thinly sliced
    Basil leaves (optional)


Heat oil in a large saucepan over medium heat. Add garlic; cook 30 seconds, stirring constantly. Stir in the broth, salt, and tomatoes; bring to a boil. Reduce heat; simmer 20 minutes. Stir in basil.

Place half of the soup in a blender; process until smooth. Pour pureed soup into a bowl, and repeat procedure with remaining soup. Garnish with basil leaves, if desired.

Serving Size: Makes 4 1-1/2 cup servings

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