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Quick Tomato Soup

The Simple Art of EatingWell

Your rating: None Average: 3.8 (38 votes)

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



READER'S COMMENT:
"At first, I thought it was a quick marvel! Later, it seemed just OK. Steve, Vaudreuil-Dorion, Quebec "
Quick Tomato Soup Recipe

Makes: 6 servings, about 1 1/2 cups each

Active Time:

Total Time:

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

  1. 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; 0 g added sugars; 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).

Carbohydrate Servings: 1

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


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