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.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 cup soup, 1/4 of recipe (282g)
107
Calories
6g
Protein
14g
Carbs
4g
Fat
3g
Fiber
10g
Sugar
73mg
Sodium
Saturated Fat 1 g · Cholesterol 2 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
onion
1 medium · chopped
olive oil
1 tablespoon · or cooking oil of your choice
garlic cloves
2 · crushed, or 1/4 teaspoon garlic powder
low-sodium tomatoes
1 can · 14 1/2 ounce, chopped
red pepper
1/8 teaspoon · or to taste
basil
1 teaspoon · dried
non-fat dry milk
2/3 cup · + 2 cups water or substitute 2 cups non-fat milk
salt and pepper
optional, to taste
Instructions
- 1
Wash hands with soap and water.
- 2
In a medium saucepan, cook onion in oil over medium heat, stirring frequently until golden brown, about 4 minutes.
- 3
Add garlic and cook 1 minute longer. Add chopped tomatoes.
- 4
Cook uncovered over medium heat for 10 minutes.
- 5
Spoon 3/4 of mixture into food processor or blender container; puree until smooth. Return to saucepan.
- 6
Add red pepper, basil, and reconstituted milk to the soup.
- 7
Heat until hot, but do not boil.
- 8
Season to taste with salt and pepper (optional).
- 9
Serve immediately.
Source: USDA MyPlate Kitchen · USDA’s Collection of Nonfat Dry Milk Recipes USDA Food and Nutrition Service Food Distribution Service
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