Fresh herbs add a lively taste to this refreshing, light soup.
Recipe information
Yield
serves 4, 3/4 cup per serving
Ingredients
1 14.5-ounce can no-salt-added diced tomatoes, undrained
1 14.5-ounce can fat-free, low-sodium chicken broth
2 tablespoons fresh basil, thinly sliced, or 2 teaspoons dried basil, crumbled
1 teaspoon sugar
1/4 teaspoon Worcestershire sauce (lowest sodium available)
1/8 teaspoon crushed red pepper flakes (optional)
1/4 to 1/2 cup snipped fresh cilantro or parsley
2 teaspoons olive oil (extra-virgin preferred)
1/4 teaspoon salt
Preparation
Step 1
In a medium saucepan, stir together the tomatoes with liquid, broth, basil, sugar, Worcestershire sauce, and red pepper flakes. Bring to a boil over high heat. Reduce the heat and simmer, uncovered, for 15 minutes, stirring occasionally. Remove from the heat.
Step 2
Stir in the cilantro, olive oil, and salt.
Cook’s Tip
Step 3
If you prepare this soup in advance, stir in the cilantro, olive oil, and salt after reheating.
nutrition information
Step 4
(Per Serving)
Step 5
Calories: 49
Step 6
Total Fat: 2.5g
Step 7
Saturated: 0.5g
Step 8
Trans: 0.0g
Step 9
Polyunsaturated: 0.0g
Step 10
Monounsaturated: 1.5g
Step 11
Cholesterol: 0mg
Step 12
Sodium: 213mg
Step 13
Carbohydrates: 6g
Step 14
Fiber: 2g
Step 15
Sugars: 4g
Step 16
Protein: 2g
Step 17
Dietary Exchanges
Step 18
1 Vegetable
Step 19
1/2 Fat
