Quick Tomato Soup

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.

From EatingWell: The Simple Art of EatingWell
Yield: 6 servings, about 1 1/2 cups each
Active Time: 15
Total Time: 30


  1. 1 tablespoon extra-virgin olive oil
  2. 3 cloves garlic, minced
  3. 1 teaspoon dried herbs, such as thyme, oregano, rosemary or basil
  4. 1/4 teaspoon crushed red pepper (optional)
  5. 2 28-ounce cans crushed tomatoes
  6. 1 cup water
  7. 2 teaspoons sugar
  8. 2 cups nonfat or low-fat milk


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

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

1 Carbohydrate Serving

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