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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Two-Tomato Soup

Source: dLife

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

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 0.7 Fat, 2.0 Vegetables, 0.1 Other Carbs, 0.6 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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Servings

Ingredients

1.0
1 each olive oil cooking spray 1.0
1 cup fresh chopped onion 0.5
0 1/2 cup fresh chopped celery 0.5
0 1/2 cup chopped carrots 2.0
2 tsp minced garlic 4.0
4 cup low sodium vegetable broth 4.0
4 cup chopped tomato 1.0
1 each large russet potatoes 0.5
0 1/2 cup sun dried tomatoes 0.5
0 1/2 tsp ground basil leaves 0.5
0 1/2 cup fat free half and half 2.0
2 tsp sugar 1.0
1 pinch salt 1.0
1 pinch black pepper 1.0
1 pinch chopped parsley

Directions

Heat a cooking spray coated pot over medium heat. Cook onions, celery, carrot, and garlic 5 to 8 minutes or until soft.
Mix in stock, tomatoes, potato, sun-dried tomatoes, and basil, and let boil.
Lower heat, place lid on pot, and simmer 10 to 15 minutes or until vegetables are soft.
Using a food processor or blender, puree mixture until smooth. Pour back into pot and mix in half-and-half.
Cook over medium heat for 3 to 5 minutes. Sprinkle sugar, salt, and pepper into soup and top with basil.