Quick Tomato Soup

3.8 (60)
Quick Tomato Soup

This is a great “pantry soup”—that is, it comes together in minutes from ingredients that you can keep on hand all the time.

Yield: 6 servings, about 1 1/2 cups each
Active Time: 15
Total Time: 30

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried herbs, such as thyme, oregano, rosemary or basil
  • 1/4 teaspoon crushed red pepper (optional)
  • 2 28-ounce cans crushed tomatoes
  • 1 cup water
  • 2 teaspoons sugar
  • 2 cups nonfat or low-fat milk

Preparation

Heat oil in a large saucepan over medium heat. Add garlic, herbs and crushed red pepper (if using); cook, stirring, until fragrant, about 30 seconds. Add tomatoes, water and sugar. Bring to a boil; reduce heat and simmer for 10 minutes. Stir in milk and heat through, about 1 minute.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 3 days.

Nutrition

Nutrition Per Serving

calories 142
fat 3 g (1 g sat, 2 g mono)
cholesterol 2 mg
carbohydrates 25 g
protein 7 g
fiber 5 g
sodium 393 mg
potassium 920 mg

Nutrition Bonus Vitamin C (45% daily value), Vitamin A (35% dv), Potassium (26% dv), Calcium & Iron (20% dv).

Carbohydrate Serving 1

Exchanges 1/2 nonfat milk, 3 vegetable, 1 fat

From EatingWell The Simple Art of EatingWell