Nutrition Facts

Ingredients
- 3 14.5-ounce cans no-salt-added diced tomatoes
- 2 cups fat-free milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/8 teaspoon salt
- 1 1/2 cups fresh basil leaves, coarsely chopped and 2 tablespoons fresh basil leaves, minced, divided use
- 1/2 teaspoon baking soda
Directions
- In a medium saucepan, stir together the tomatoes, milk, garlic powder, pepper, and salt.
- Bring to a boil over high heat. Reduce the heat to low. Simmer for 15 minutes. Stir in the 1 1/2 cups basil leaves. Cook for 5 minutes.
- Remove the pan from the heat. Stir in the baking soda (which will make the soup foam for a minute). Using a handheld immersion blender, carefully puree the mixture until smooth. Alternatively, carefully pour the mixture into a food processor or blender, venting the lid to allow steam to escape. Working in batches, puree the soup. Ladle into bowls. Sprinkle each with 1 teaspoon minced basil.
Cooking Tip: Don’t have fresh basil? Stir in 2 teaspoons dried basil when you add the garlic powder.
Keep it Healthy: Many canned tomatoes are packed with extra sodium, so be sure to look for the no-salt-added variety.
Tip: Stirring in a touch of baking soda once the soup is off the heat helps reduce the acidity from the tomatoes — a small step that makes a big impact on the soup’s flavor.