Tomato-Basil Soup

Cooking Light
Tomato-Basil Soup Recipe
Randy Mayor; Melanie J. Clarke
Make a quick version of the classic soup for a refreshingly light supper. Toasted French bread topped with a light Boursin cheese adds great flavor to the meal and is a tasty stand-in for the standard grilled cheese sandwich.
4 servings (serving size: 1 1/2 cups)


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2 teaspoons olive oil
3 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
3/4 teaspoon salt
3 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
2 cups fresh basil leaves, thinly sliced
Basil leaves (optional)


Heat oil in a large saucepan over medium heat. Add garlic; cook 30 seconds, stirring constantly. Stir in the broth, salt, and tomatoes; bring to a boil. Reduce heat; simmer 20 minutes. Stir in basil.

Place half of the soup in a blender; process until smooth. Pour pureed soup into a bowl, and repeat procedure with remaining soup. Garnish with basil leaves, if desired.

Created date

April 2002

Nutritional Information

Calories 103
Caloriesfromfat 24 %
Fat 2.8 g
Satfat 0.4 g
Monofat 1.7 g
Polyfat 0.4 g
Protein 5.8 g
Carbohydrate 15.9 g
Fiber 4 g
Cholesterol 0.0 mg
Iron 2.4 mg
Sodium 809 mg
Calcium 129 mg