Tomato Basil Soup

This creamy soup can be prepared using pantry staples such as canned tomatoes and non-fat dry milk. Garlic and onion give this delicious soup an extra kick of flavor.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 4
• Cuisine: Italian
• Difficulty: Easy

Dietary

• Vegetarian
• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Sodium
• Low-Carb

Tags

• quick
• healthy
• savory
• classic
• comfort food

Ingredients

• 1 onion (medium, chopped)
• 1 tablespoon olive oil (or cooking oil of your choice)
• 2 clove garlic cloves (crushed)
• 1 can low-sodium tomatoes (14 1/2 ounce, chopped)
• 0.125 teaspoon red pepper (or to taste)
• 1 teaspoon basil (dried)
• 0.67 cup non-fat dry milk
• 2 cup water
• 0.25 teaspoon salt (to taste)
• 0.125 teaspoon pepper (to taste)

Instructions

1. In a medium saucepan, cook onion in olive oil over medium heat, stirring frequently until golden brown, about 4 minutes.
2. Add garlic cloves and cook 1 minute longer.
3. Add chopped low-sodium tomatoes.
4. Cook uncovered over medium heat for 10 minutes.
5. Spoon 3/4 of mixture into food processor or blender container; puree until smooth.
6. Return to saucepan.
7. Add red pepper, basil, and reconstituted non-fat dry milk (made with water) to the soup.
8. Heat until hot, but do not boil.
9. Season to taste with salt and pepper (optional).
10. Serve immediately.

Nutrition (per serving)

• Calories: 107
• Protein: 5.5 g
• Carbohydrates: 13.6 g
• Fat: 3.9 g
• Fiber: 2.8 g
• Sodium: 73 mg
• Saturated Fat: 0.7 g
• Sugar: 10.1 g
• Cholesterol: 2 mg