Tomato soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 79.1
- Total Fat: 0.6 g
- Cholesterol: 1.3 mg
- Sodium: 348.6 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 2.4 g
- Protein: 5.2 g
View full nutritional breakdown of Tomato soup calories by ingredient
Introduction
This is a delightful soup that is fat free (.6g/serving), low calorie and delicious. A great way to get your veggies and use the garden bounty! This is a delightful soup that is fat free (.6g/serving), low calorie and delicious. A great way to get your veggies and use the garden bounty!Number of Servings: 6
Ingredients
-
1 small yellow onion
3-4 cloves garlic
1 medium carrot
1 celery stalk with leaves
1 small potato
7-10 leaves fresh basil (or dried equivalent)
2.5 cups chicken broth
9 tomatoes (I used a mixture of plum, cherry and regular, use what you have!)
3/4 cup evaporated fat free milk
salt and pepper to taste
additional basil for garnish
sour cream, shredded cheese or hot sauce for garnish if desired
Directions
Makes approximately 6 servings
Coarsely chop onion, garlic carrot, celery and potato.
Saute everything but the potato on medium heat with some cooking spray or chicken broth until just starting to soften (approximately 7 min).
Quarter the tomatoes and add to the pot along with the potato, basil leaves and 2 1/2 cups chicken broth.
Add a little salt if you like, along with some black pepper.
Simmer, stiring occasionally around 20 minutes or until all vegetables are tender.
Transfer mixture a couple cups at a time to a blender and puree being careful to let the steam out of the blender so it doesn't explode!
You can then run through a sieve to remove the skin pieces and seeds or not-- It's up to you (I don't, unless I know I have a guest who likes their soup this way)
Slowly stir in approximately 3/4 cup of Fat Free Evaporated Milk.
Finely chop additional basil leaves if desired for garnish or extra flavor. Add a dollop of sriracha hot sauce (or your favorite) to give the soup a little kick!
You can also top with a bit of shredded cheese or sour cream if desired (cheese/sour cream not figured in to calorie count)
Number of Servings: 6
Recipe submitted by SparkPeople user STEGOSARUS.
Coarsely chop onion, garlic carrot, celery and potato.
Saute everything but the potato on medium heat with some cooking spray or chicken broth until just starting to soften (approximately 7 min).
Quarter the tomatoes and add to the pot along with the potato, basil leaves and 2 1/2 cups chicken broth.
Add a little salt if you like, along with some black pepper.
Simmer, stiring occasionally around 20 minutes or until all vegetables are tender.
Transfer mixture a couple cups at a time to a blender and puree being careful to let the steam out of the blender so it doesn't explode!
You can then run through a sieve to remove the skin pieces and seeds or not-- It's up to you (I don't, unless I know I have a guest who likes their soup this way)
Slowly stir in approximately 3/4 cup of Fat Free Evaporated Milk.
Finely chop additional basil leaves if desired for garnish or extra flavor. Add a dollop of sriracha hot sauce (or your favorite) to give the soup a little kick!
You can also top with a bit of shredded cheese or sour cream if desired (cheese/sour cream not figured in to calorie count)
Number of Servings: 6
Recipe submitted by SparkPeople user STEGOSARUS.