Tomato Basil Soup
This creamy soup can be prepared using pantry staples such as canned tomatoes and non-fat dry milk. Garlic and onion give this delicious soup an extra kick of flavor.
contains dairy
Ingredients
US
Metric
- 1 medium onion (chopped)
- 1 tablespoon olive oil (or cooking oil of your choice)
- 2 garlic cloves (crushed, or 1/4 teaspoon garlic powder)
- 1 can low-sodium tomatoes (14 1/2 ounce, chopped)
- 1/8 teaspoon red pepper (or to taste)
- 1 teaspoon basil (dried)
- 2/3 cup non-fat dry milk (+ 2 cups water or substitute 2 cups non-fat milk)
- salt and pepper (optional, to taste)
Make it lactose-friendly
- 2/3 cup non-fat dry milk (+ 2 cups water or substitute 2 cups non-fat milk) → lactose-free milk, oat milk, or almond milk
Steps
- Wash hands with soap and water.
- In a medium saucepan, cook onion in oil over medium heat, stirring frequently until golden brown, about 4 minutes.
- Add garlic and cook 1 minute longer. Add chopped tomatoes.
- Cook uncovered over medium heat for 10 minutes.
- Spoon 3/4 of mixture into food processor or blender container; puree until smooth. Return to saucepan.
- Add red pepper, basil, and reconstituted milk to the soup.
- Heat until hot, but do not boil.
- Season to taste with salt and pepper (optional).
- Serve immediately.
This is a variation — USDA MyPlate edition. Base recipe: Tomato Basil Soup →
Make it yours
Edition
Primary
USDA MyPlate
Nutrition (per serving)
| Calories | 102 |
|---|---|
| Protein | 5.0 g |
| Fat | 4.0 g |
| Carbs | 13.0 g |
| Fiber | 2.0 g |
| Sodium | 75 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)