Tomato and Basil Soup

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

Yield: 3 servings (serving size: 1 cup)
Recipe from Cooking Light Fresh Food Fast

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Nutritional Information

Amount per serving
  • Calories: 95
  • Calories from fat: 45%
  • Fat: 5g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.2g
  • Carbohydrate: 11.1g
  • Fiber: 1.2g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 673mg
  • Calcium: 48mg

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. 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.
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