Fully ripe, juicy tomatoes provide the best flavor in this soup. If your tomatoes aren’t completely ripe, you may need to increase the salt and sugar just a bit.
tablespoon olive or canola oil
medium carrots, finely chopped (1/2 cup)
small onion, finely chopped (1/2 cup)
clove garlic, finely chopped
large tomatoes, peeled, seeded and chopped (6 cups)*
can (8 oz) tomato sauce
cup thinly sliced fresh basil leaves or 2 teaspoons dried basil leaves
Dash of pepper
In 3-quart saucepan, heat oil over medium heat. Cook carrots, onion and garlic in oil about 10 minutes, stirring occasionally, until tender but not browned.
Stir in tomatoes. Cook uncovered about 10 minutes, stirring occasionally, until heated through.
Stir in remaining ingredients. Cook uncovered about 10 minutes, stirring occasionally, until hot.
The Quick Take:
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
3 cans (14.5 oz each) diced tomatoes, undrained, can be substituted for the fresh tomatoes. Omit salt; increase sugar to 1 teaspoon.
We calculated the nutrition of this recipe at the time it was created on 06/17/2011. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.