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Tomato Alphabet Soup

Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
Yield 6 servings (serving size: about 1 cup)
On chilly autumn afternoons, nothing warms more than a good bowl of creamy tomato soup and a grilled cheese sandwich. Puréed alphabet pasta, instead of cream, thickens the soup in this version.

Ingredients

  • 2 tablespoons butter
  • 1 cup chopped onion
  • 1 cup chopped carrot
  • 1/3 cup chopped celery
  • 1 1/2 cups vegetable broth
  • 1 teaspoon dried basil
  • 1/4 teaspoon black pepper
  • 1 (28-ounce) can diced tomatoes, undrained
  • 2 cups cooked alphabet pasta (about 1 cup uncooked pasta), divided
  • 1 cup 2% reduced-fat milk

Nutrition Information

  • calories 175
  • caloriesfromfat 27 %
  • fat 5.2 g
  • satfat 2.9 g
  • monofat 1.3 g
  • polyfat 0.2 g
  • protein 6.1 g
  • carbohydrate 27.9 g
  • fiber 4 g
  • cholesterol 13 mg
  • iron 1.3 mg
  • sodium 492 mg
  • calcium 93 mg

How to Make It

  1. Melt the butter in a saucepan over medium-high heat. Add onion, carrot, and celery; sauté 4 minutes or until tender. Add broth, basil, pepper, and tomatoes, and bring to a boil. Reduce heat; simmer 15 minutes. Stir in 1/2 cup pasta. Remove from heat; let stand 5 minutes.

  2. Place half of tomato mixture in a blender, and process until smooth. Pour puréed soup into a large bowl. Repeat procedure with remaining tomato mixture. Return puréed soup to pan; stir in remaining pasta and milk. Cook over medium-high heat 2 minutes or until thoroughly heated, stirring frequently (do not boil).

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.