Tomato Basil Soup

Tomato Basil Soup
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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.

Nutrition Facts

Tomato Basil Soup

CaloriesCalories

78.7 Per Serving

ProteinProtein

4.7g Per Serving

FiberFiber

1.8g Per Serving
×
Calories 78.7
Total Fat 0.1 g
Saturated Fat 0.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 1.6 mg
Sodium 212 mg
Total Carbohydrate 14 g
Dietary Fiber 1.8 g
Sugars 10.4 g
Added Sugars 0 g
Protein 4.7 g

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

Ingredients

Servings  6   Serving Size   1 cup

  • 3 can no-salt-added, diced tomatoes
  • 2 cups skim milk
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/2 teaspoon ground Black pepper
  • 1 1/2 cups fresh basil leaves, plus more to garnish if desired
  • 1/2 teaspoon baking soda

Directions

Tip: Click on step to mark as complete.

  1. In a medium or large heavy-duty pot, add tomatoes, milk, garlic powder, salt, and pepper.
  2. Bring mixture to a boil over high heat; reduce heat to medium or low so mixture is at a simmer. Let soup simmer for 15 minutes. Stir in basil leaves; cook another 5 minutes.
  3. Remove soup from the heat. Stir in baking soda (which will make the soup foam for a minute). Using a handheld immersion blender, carefully puree the hot mixture until smooth. (Alternatively, very carefully add hot mixture into a food processor or blender in batches to puree) Ladle soup into bowls, garnishing with extra basil, if desired.

Cooking Tip: Don’t have fresh basil? Just stir in 2 teaspoons dried basil at the start of the recipe, along with the garlic powder.

Keep it Healthy: Many canned tomatoes are packed with extra sodium; make sure to look on the label for tomatoes with no salt added.

Tip: Stirring in a touch of baking soda into the soup once it is off the heat is a trick to reduce the acidity from the tomatoes—just a tiny step that greatly improves the soup’s flavor.

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

78.7 Per Serving

ProteinProtein

4.7g Per Serving

FiberFiber

1.8g Per Serving
×
Calories 78.7
Total Fat 0.1 g
Saturated Fat 0.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 1.6 mg
Sodium 212 mg
Total Carbohydrate 14 g
Dietary Fiber 1.8 g
Sugars 10.4 g
Added Sugars 0 g
Protein 4.7 g

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

Ingredients

Servings  6   Serving Size   1 cup

  • 3 can no-salt-added, diced tomatoes
  • 2 cups skim milk
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/2 teaspoon ground Black pepper
  • 1 1/2 cups fresh basil leaves, plus more to garnish if desired
  • 1/2 teaspoon baking soda

Directions

Tip: Click on step to mark as complete.

  1. In a medium or large heavy-duty pot, add tomatoes, milk, garlic powder, salt, and pepper.
  2. Bring mixture to a boil over high heat; reduce heat to medium or low so mixture is at a simmer. Let soup simmer for 15 minutes. Stir in basil leaves; cook another 5 minutes.
  3. Remove soup from the heat. Stir in baking soda (which will make the soup foam for a minute). Using a handheld immersion blender, carefully puree the hot mixture until smooth. (Alternatively, very carefully add hot mixture into a food processor or blender in batches to puree) Ladle soup into bowls, garnishing with extra basil, if desired.

Cooking Tip: Don’t have fresh basil? Just stir in 2 teaspoons dried basil at the start of the recipe, along with the garlic powder.

Keep it Healthy: Many canned tomatoes are packed with extra sodium; make sure to look on the label for tomatoes with no salt added.

Tip: Stirring in a touch of baking soda into the soup once it is off the heat is a trick to reduce the acidity from the tomatoes—just a tiny step that greatly improves 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

Copyright © 2018 American Heart Association, Healthy For Good™