Go Back
–+ servings
Bowl of tomato soup along side of vine tomatoes, cheese, and bread.
Print

Tomato Soup

This soup is an excellent source of vitamin C. Vitamin C helps promote healing of cuts and scrapes.
Course Soup
Keyword Basil, Beef Broth, Garlic Cloves, Ground Pepper, Onion, Salt, Tomatoes, Vegetable Oil
Dietary Need Vegetarian
Cooking Method Stovetop
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 87kcal
Author Institute of Agriculture and Natural Resources at University of Nebraska-Lincoln

Equipment

  • Stovetop
  • Medium Saucepan
  • Blender Optional

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

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

Calories: 87kcal | Carbohydrates: 12g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 366mg | Potassium: 613mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2239IU | Vitamin C: 35mg | Calcium: 35mg | Iron: 1mg