Tomato Basil Soup

Average Rating:

×

Tomato Basil Soup

For just a little longer than it takes to bring a can of tomato soup to a boil, whip up this tomato soup that is much lower in sodium—and much tastier too. The addition of fresh basil bumps the flavor of this soup up a notch.

Ingredients

Servings  6   Serving Size   1 cup

  • 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

Tip: Click on step to mark as complete.

  1. In a medium saucepan, stir together the tomatoes, milk, garlic powder, pepper, and salt.
  2. 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.
  3. 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.

Nutrition Facts

Tomato Basil Soup

CaloriesCalories

79 Per Serving

ProteinProtein

5g Per Serving

FiberFiber

2g Per Serving

Nutrition Facts

Calories 79
Total Fat 0.0 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 2 mg
Sodium 212 mg
Total Carbohydrate 14 g
Dietary Fiber 2 g
Sugars 10 g
Added Sugars 0 g
Protein 5 g

Dietary Exchanges
2 vegetable, 1/2 fat-free milk

Copyright © 2018 American Heart Association, Healthy For Good™

For just a little longer than it takes to bring a can of tomato soup to a boil, whip up this tomato soup that is much lower in sodium—and much tastier too. The addition of fresh basil bumps the flavor of this soup up a notch.

Nutrition Facts

Tomato Basil Soup

CaloriesCalories

79 Per Serving

ProteinProtein

5g Per Serving

FiberFiber

2g Per Serving
×
Calories 79
Total Fat 0.0 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 2 mg
Sodium 212 mg
Total Carbohydrate 14 g
Dietary Fiber 2 g
Sugars 10 g
Added Sugars 0 g
Protein 5 g

Dietary Exchanges
2 vegetable, 1/2 fat-free milk

Ingredients

Servings  6   Serving Size   1 cup

  • 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

Tip: Click on step to mark as complete.

  1. In a medium saucepan, stir together the tomatoes, milk, garlic powder, pepper, and salt.
  2. 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.
  3. 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.

Sodium-Smart Recipes

Sodium-Smart Recipes

This digest-sized booklet contains 28 recipes and photographs. It also contains information on how sodium affects overall health, a reference guide for sodium-free flavorings and provides American Heart Association's dietary recommendations.

Shop Heart Shop Heart

Copyright © 2018 American Heart Association, Healthy For Good™


American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no next, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.