1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained
1 (14-ounce) can fat-free, less-sodium chicken broth
1 teaspoon sugar
2 tablespoons chopped fresh basil
1 tablespoon extra-virgin olive oil
How to Make It
Place tomatoes in a medium saucepan. Using kitchen shears, snip tomatoes until coarsely chopped. Stir in broth and sugar. Bring to a boil; cover, reduce heat, and simmer 5 minutes. Remove from heat; stir in basil and oil. Let soup stand 3 minutes. Ladle soup into bowls.