Tomato Basil Soup

This creamy soup can be prepared using pantry staples such as canned tomatoes and non-fat dry milk. Garlic and onion give this delicious soup an extra kick of flavor.

Yield

4 servings

Serving size

1 cup soup, 1/4 of recipe (282g)

Rating

3.29 of 5 (51 ratings)

Food groups

• Dairy: 1/2 cups
• Vegetables: 1/2 cups

Ingredients

• 1 medium onion (chopped)
• 1 tablespoon olive oil (or cooking oil of your choice)
• 2 garlic cloves (crushed, or 1/4 teaspoon garlic powder)
• 1 can low-sodium tomatoes (14 1/2 ounce, chopped)
• 1/8 teaspoon red pepper (or to taste)
• 1 teaspoon basil (dried)
• 2/3 cup non-fat dry milk (+ 2 cups water or substitute 2 cups non-fat milk)
• salt and pepper (optional, to taste)

Directions

1. Wash hands with soap and water.
2. In a medium saucepan, cook onion in oil over medium heat, stirring frequently until golden brown, about 4 minutes.
3. Add garlic and cook 1 minute longer.
4. Add chopped tomatoes.
5. Cook uncovered over medium heat for 10 minutes.
6. Spoon 3/4 of mixture into food processor or blender container; puree until smooth.
7. Return to saucepan.
8. Add red pepper, basil, and reconstituted milk to the soup.
9. Heat until hot, but do not boil.
10. Season to taste with salt and pepper (optional).
11. Serve immediately.

Nutrition per serving

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Source

Recipe by: USDA’s Collection of Nonfat Dry Milk Recipes — USDA Food and Nutrition Service — Food Distribution Service

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/tomato-basil-soup. Federal works are public domain in the United States.