Looking for a vegetable soup? Then check out this warm tomato-basil soup that can be ready in an hour. Even if your tomatoes aren't quite ripe, just add a bit more salt and sugar and you are all set.
Looking for a vegetable soup? Then check out this warm tomato-basil soup that can be ready in an hour.
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 tomatoes, peeled, seeded and chopped (6 cups)
1 can (8 oz) tomato sauce
1/4 cup thinly sliced fresh basil leaves or 2 teaspoons dried basil leaves
1/2 teaspoon sugar
1/4 teaspoon salt
Dash of pepper
In 3-quart saucepan, heat oil over medium heat. Cook carrots, onion and garlic in oil about 10 minutes, stirring occasionally, until tender but not browned.
Stir in tomatoes. Cook uncovered about 10 minutes, stirring occasionally, until heated through.
Stir in remaining ingredients. Cook uncovered about 10 minutes, stirring occasionally, until hot.
Fully ripe, juicy tomatoes provide the best flavor in this soup. If your tomatoes aren’t completely ripe, you may need to increase the salt and sugar just a bit.
Calories 170, Fat 8 grams, Saturated Fat 1 grams, Trans Fat 0 grams, Cholesterol 0 milligrams, Sodium 550 milligrams, Carbs 22 grams, Fiber 6 grams, Sugar 10 grams, Protein 4 grams