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Italian Tomato-Basil Soup
8 min prep time
18 min cook time
4servings
Recipe by
Jackie Newgent, RDN, CDN
Source
Clean & Simple Diabetes Cookbook
Photo by
Mittera Creative
How to Make Italian Tomato-Basil Soup
This simple soup is a perfect companion to a grilled cheese sandwich or a fresh salad. But that's not all you can do with it! Serve it on top of pasta as a homemade, no-sugar-added marinara sauce (add some garlic and crushed red pepper for extra kick) or serve it chilled for a refreshing summer side dish.
8 min prep time
18 min cook time
4servings
1 cup
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Step-By-Step Instructions:
- Heat the oil in a large saucepan over medium heat. Add the onion and cook while stirring occasionally until fully softened, about 8 minutes.
- Add the tomato purée, broth, and salt, and bring to a boil over high heat. Reduce heat to medium low and simmer, uncovered, until flavors are combined, about 5 minutes. (Hint: For a thinner soup, drizzle in more broth.) Stir in the basil and vinegar.
- Ladle into bowls. Serve hot or chilled.
Nutrition facts
4 Servings
-
Serving Size
1 cup
- Amount per serving Calories 110
-
Total Fat
2.5g
- Saturated Fat 0.4g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 230mg
-
Total Carbohydrate
22g
- Dietary Fiber 5g
- Total Sugars 12g
- Added Sugars 0g
- Protein 4g
- Potassium 970mg
- Phosphorous 110mg
Ingredients
olive oil
2 tsp
red onion (diced)
1 small
no-salt-added tomato purée
1 (28-oz) can
low-sodium vegetable broth
1 cup
salt
1/4 tsp
fresh basil leaves (thinly sliced)
1/3 cup
balsamic vinegar
2 tsp
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