Tomato and Basil Soup

Prep: 1 minute; Cook: 7 minutes; Other: 3 minutes

Yield:

3 servings (serving size: 1 cup)

Recipe from

Recipe Time

Prep: 4 Minutes
Cook: 7 Minutes

Nutritional Information

Calories 95
Caloriesfromfat 45 %
Fat 5 g
Satfat 0.7 g
Monofat 3.7 g
Polyfat 0.3 g
Protein 3.2 g
Carbohydrate 11.1 g
Fiber 1.2 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 673 mg
Calcium 48 mg

Ingredients

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

Preparation

1. 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.

Note:

Cooking Light Fresh Food Fast

April 2009