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Two-Tomato Soup
Source: dLife

This soup is a creamy blend of sun dried tomato and fresh tomato.

Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 136.0
Total Carbs 27.9 g
Dietary Fiber 4.1 g
Sugars 10.4 g
Total Fat 0.7 g
Saturated Fat 0.1 g
Unsaturated Fat 0.2 g
Potassium 229.8 mg
Protein 4.2 g
Sodium 246.0 mg
Dietary Exchanges
, 2 1/2 Vegetables , 1 Starch
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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1 each  olive oil cooking spray
1 cup  fresh chopped onion
0 1/2 cup  fresh chopped celery
0 1/2 cup  chopped carrots
2 tsp  minced garlic
4 cup  low sodium vegetable broth
4 cup  chopped tomato
1 each  large russet potatoes
0 1/2 cup  sun dried tomatoes
0 1/2 tsp  ground basil leaves
0 1/2 cup  fat free half and half
2 tsp  sugar
1 pinch  salt
1 pinch  black pepper
1 pinch  chopped parsley
  1. Heat a cooking spray coated pot over medium heat. Cook onions, celery, carrot, and garlic 5 to 8 minutes or until soft.
  2. Mix in stock, tomatoes, potato, sun-dried tomatoes, and basil, and let boil.
  3. Lower heat, place lid on pot, and simmer 10 to 15 minutes or until vegetables are soft.
  4. Using a food processor or blender, puree mixture until smooth. Pour back into pot and mix in half-and-half.
  5. Cook over medium heat for 3 to 5 minutes. Sprinkle sugar, salt, and pepper into soup and top with basil.

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