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Fresh Tomato Soup
Source: dLife

Italian-style tomato soup with basil.

Prep Time: 5 minutes
Cook Time: 15 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 89.5
Total Carbs 16.4 g
Dietary Fiber 2.0 g
Sugars 10.5 g
Total Fat 1.4 g
Saturated Fat 0.2 g
Unsaturated Fat 0.0 g
Potassium 67.5 mg
Protein 3.5 g
Sodium 71.6 mg
Dietary Exchanges
, 3 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 1/2 lb  fresh tomatoes
14 floz  low fat unsalted chicken broth
3 tbsp  unsalted tomato paste
3 tbsp  balsamic vinegar
3 tsp  sugar
10 each  fresh basil leaves
1 pinch  black pepper
1 pinch  salt
  1. Bring pot of water to a rolling boil. Place tomatoes into boiling water for 30 seconds, then rinse under very cold water. Peel off skins and quarter the tomatoes.
  2. Place tomatoes in large pan. Pour in the chicken or vegetable broth. Bring to boil and reduce heat to simmer. Cover and simmer gently for 10 minutes (until tomatoes are pulpy).
  3. Stir in the tomato paste, vinegar, sugar, basil leaves, salt, and pepper to taste. Cook slowly, stirring continuously, for 2 minutes.
  4. In a blender or food processor, process soup until smooth; return to a clean pan and reheat gently.
  5. Ladle soup into bowls. If desired, top with one or two toasted cheese croutons, a spoonful of creme fraiche and a garnish of basil leaves.

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