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Bowl of tomato soup along side of vine tomatoes, cheese, and bread.

Tomato Soup

Institute of Agriculture and Natural Resources at University of Nebraska-Lincoln
This soup is an excellent source of vitamin C. Vitamin C helps promote healing of cuts and scrapes.

Ingredients 

  • 1 Tbsp Vegetable Oil
  • 1/2 Onion Chopped
  • 1 Garlic Clove Minced
  • 8 Tomatoes Ripe and chopped, or 2 (14.5 ounce) cans chopped tomatoes
  • 1 1/2 cups Broth Vegetable or chicken
  • 1 tsp Basil Dried
  • Salt Optional
  • Ground Black Pepper Optional

Equipment

  • Stovetop
  • Medium Saucepan
  • Blender Optional

Instructions

  • Wash hands with soap and water.
  • In a medium saucepan, heat oil.
  • Add onion and garlic. Cook for 2 minutes or until tender.
  • Stir in tomatoes. Cover, reduce heat, and simmer for 20 minutes. Stir a few times as soup is cooking.
  • Add broth and bring to a boil. Cover, reduce heat, and simmer for 10 minutes.
  • Stir in basil, salt, and pepper if desired.
  • For smooth soup, allow to cool slightly, move contents to a blender and blend to desired consistency. Return to saucepan and heat to simmer.
  • Store leftovers in a sealed container in the refrigerator for up to four days.

Nutrition

Nutrition Facts
Tomato Soup
Amount per Serving
Calories
 
87
Calories from Fat 36
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Sodium
 
366
mg
16
%
Potassium
 
613
mg
18
%
Carbohydrates
 
12
g
4
%
Fiber
 
3
g
13
%
Sugar
 
8
g
9
%
Protein
 
2
g
4
%
Vitamin A
 
2239
IU
45
%
Vitamin C
 
35
mg
42
%
Calcium
 
35
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Onion, Tomatoes, Basil, Salt, Ground Pepper, Vegetable Oil, Garlic Cloves, Beef Broth