Tomato-Basil Soup

Randy Mayor; Melanie J. Clarke

Make a quick version of the classic soup for a refreshingly light supper. Toasted French bread topped with a light Boursin cheese adds great flavor to the meal and is a tasty stand-in for the standard grilled cheese sandwich.

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 103
  • Calories from fat: 24%
  • Fat: 2.8g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 5.8g
  • Carbohydrate: 15.9g
  • Fiber: 4g
  • Cholesterol: 0.0mg
  • Iron: 2.4mg
  • Sodium: 809mg
  • Calcium: 129mg

Ingredients

  • 2 teaspoons olive oil
  • 3 garlic cloves, minced
  • 3 cups fat-free, less-sodium chicken broth
  • 3/4 teaspoon salt
  • 3 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
  • 2 cups fresh basil leaves, thinly sliced
  • Basil leaves (optional)

Preparation

  1. Heat oil in a large saucepan over medium heat. Add garlic; cook 30 seconds, stirring constantly. Stir in the broth, salt, and tomatoes; bring to a boil. Reduce heat; simmer 20 minutes. Stir in basil.
  2. Place half of the soup in a blender; process until smooth. Pour pureed soup into a bowl, and repeat procedure with remaining soup. Garnish with basil leaves, if desired.
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