Tomato-Basil Soup

Name: Tomato-Basil Soup
Ingredients: 1 14.5-ounce can no-salt-added diced tomatoes, undrained; 1 14.5-ounce can fat-free, low-sodium chicken broth; 2 tablespoons fresh basil, thinly sliced, or 2 teaspoons dried basil, crumbled; 1 teaspoon sugar; 1/4 teaspoon Worcestershire sauce (lowest sodium available); 1/8 teaspoon crushed red pepper flakes (optional); 1/4 to 1/2 cup snipped fresh cilantro or parsley; 2 teaspoons olive oil (extra-virgin preferred); 1/4 teaspoon salt

9 ingredients

22 steps

Ingredients

1 14.5-ounce can no-salt-added diced tomatoes, undrained
1 14.5-ounce can fat-free, low-sodium chicken broth
2 tablespoons fresh basil, thinly sliced, or 2 teaspoons dried basil, crumbled
1 teaspoon sugar
1/4 teaspoon Worcestershire sauce (lowest sodium available)
1/8 teaspoon crushed red pepper flakes (optional)
1/4 to 1/2 cup snipped fresh cilantro or parsley
2 teaspoons olive oil (extra-virgin preferred)
1/4 teaspoon salt

Directions

1

In a medium saucepan, stir together the tomatoes with liquid, broth, basil, sugar, Worcestershire sauce, and red pepper flakes.
2

Bring to a boil over high heat.
3

Reduce the heat and simmer, uncovered, for 15 minutes, stirring occasionally.
4

Remove from the heat.
5

Stir in the cilantro, olive oil, and salt.
6

If you prepare this soup in advance, stir in the cilantro, olive oil, and salt after reheating.
7

(Per Serving)
8

Calories: 49
9

Total Fat: 2.5g
10

Saturated: 0.5g
11

Trans: 0.0g
12

Polyunsaturated: 0.0g
13

Monounsaturated: 1.5g
14

Cholesterol: 0mg
15

Sodium: 213mg
16

Carbohydrates: 6g
17

Fiber: 2g
18

Sugars: 4g
19

Protein: 2g
20

Dietary Exchanges
21

1 Vegetable
22

1/2 Fat