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 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.

Nutrition Facts

Tomato Basil Soup

CaloriesCalories

78.7 Per Serving

ProteinProtein

4.7g Per Serving

FiberFiber

1.8g Per Serving

Nutrition Facts

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

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™