Basil Tomato Soup Recipe

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"Corn dresses up this quick and easy tomato soup," notes Alice Culberson of Kingsport, Tennessee. "My husband and two sons—who don't always care for soup—like this as much as I do. It's a great way to use up end-of-summer tomatoes."

This recipe is:

Healthy

Quick

Diabetic Friendly

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Basil Tomato Soup Recipe
  • Prep/Total Time: 30 min.
  • Yield: 7 Servings
30 30

Ingredients

  • 1/2 cup uncooked small shell pasta
  • 3/4 cup chopped red onion
  • 3/4 cup diced celery
  • 3 garlic cloves, minced
  • 4 teaspoons olive oil
  • 3/4 cup fresh or frozen corn, thawed
  • 4-1/2 cups vegetable broth
  • 1 to 2 tablespoons minced fresh basil leaves
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 medium firm tomatoes, peeled, seeded and chopped

Directions

  • Cook pasta according to package directions; drain and set aside.
  • Meanwhile in a large saucepan, saute the onion, celery and garlic in oil for 8-10 minutes or until tender. Add corn; saute for 2 minutes. Add the broth, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in pasta and tomatoes until heated through. Yield: 7 servings.

Nutritional Analysis: One serving (1 cup) equals 112 calories, 4 g fat (trace saturated fat), 0 cholesterol, 919 mg sodium, 19 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1 vegetable, 1 starch, 1/2 fat.

Originally published as Basil Tomato Soup in Light & Tasty August/September 2002, p12

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