Tomato Alphabet Soup

Tomato Alphabet Soup Recipe
Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
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.

Yield:

6 servings (serving size: about 1 cup)

Recipe from

Nutritional 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

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

Preparation

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.

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).

Note:

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.

September 2003
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