Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

Homemade tomato stock provides the base for this fresh soup. Prepare the soup through step 2 up to a day ahead. Reheat over medium-low heat, and stir in the basil, lemon rind, and butter just before serving.

Kathryn Conrad
Recipe by Cooking Light September 2002

Gallery

Credit: Oxmoor House

Recipe Summary

Yield:
6 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large saucepan over medium-high heat. Add onion; sauté 4 minutes or until tender. Add 6 cups tomato; cook 2 minutes. Reduce heat to low; stir in broth and garlic. Simmer, covered, 30 minutes.

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  • Uncover; simmer 45 minutes or until reduced to about 6 cups. Drain broth mixture through a sieve into a large bowl; discard solids. Return broth to pan. Stir in 7 cups tomatoes, salt, and pepper; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes.

  • Remove soup from heat. Stir in basil, rind, and butter.

Chef's Notes

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.

Nutrition Facts

64 calories; calories from fat 27%; fat 1.9g; saturated fat 0.6g; mono fat 0.8g; poly fat 0.3g; protein 3.9g; carbohydrates 8.5g; fiber 1.9g; cholesterol 2mg; iron 0.8mg; sodium 496mg; calcium 12mg.
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