Tomato Alphabet Soup

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 175
  • Calories from fat: 27%
  • Fat: 5.2g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.2g
  • Protein: 6.1g
  • Carbohydrate: 27.9g
  • Fiber: 4g
  • Cholesterol: 13mg
  • Iron: 1.3mg
  • Sodium: 492mg
  • Calcium: 93mg

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

  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).
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.

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