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Tomato-Basil Soup
Portions:
4
servings
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Equipment
Saucepan
3-quart
Ingredients
▢
2
tablespoons
olive or vegetable oil
▢
2
medium
carrots
finely chopped (1⁄2 cup)
▢
1
small
onion
finely chopped (1⁄2 cup)
▢
1
clove
garlic
finely chopped
▢
6
large
ripe tomatoes
peeled, seeded and chopped (6 cups)
▢
1
can
8 oz tomato sauce
▢
¼
cup
thinly sliced fresh or 2 teaspoons dried basil leaves
▢
½
teaspoon
sugar
▢
¼
teaspoon
salt
▢
Dash pepper
Instructions
In 3-quart saucepan, heat oil over medium heat.
Add carrots, onion and garlic; cook about 10 minutes, stirring occasionally, until tender but not browned.
Stir in tomatoes.
Cook uncovered about 10 minutes, stirring occasionally, until thoroughly heated.
Stir in remaining ingredients.
Cook uncovered about 10 minutes, stirring occasionally, until hot.
Notes / Tips / Wine Advice:
Three cans (14.5 oz each) diced tomatoes, undrained, can be substituted for the fresh tomatoes. Omit salt; increase sugar to 1 teaspoon.
Nutritional Information
Calories:
170
kcal
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Course
Soup
Diets
Low Fat
/
Vegetarian