Soups & Stews : Vegetable Last Updated: Aug 10th, 2009 - 11:26:31 Tomato-Basil Soup By Sandra Woodruff  Printer friendly page Yield: 5 servings 1 pound fresh tomatoes, chopped (about 3 cups) or 1 can (14 1/2 ounces) no-added-salt diced tomatoes 3/4 cup chopped onion 3/4 cup chopped celery 3/4 cup chopped carrot 2 1/2 cups chicken or vegetable broth 1 teaspoon dried basil 1/4 teaspoon ground black pepper 1 tablespoon extra virgin olive oil 1/4 cup grated Parmesan cheese 1. Place the tomatoes, onion, celery, carrot, broth, basil, and pepper in a 3-quart pot. Cover and bring to a boil. Reduce the heat to low and simmer for about 12 minutes or until the vegetables are soft. 2. Add the olive oil to the soup. Using an immersion blender, puree the soup until smooth. 3. Serve hot, topping each serving with some of the Parmesan cheese. Nutritional Facts (per 1-cup serving) Calories: 88    Carbohydrates: 10 g    Fiber: 2.3 g    Fat: 4.6 g     Sat. Fat: 1.4 g     Cholesterol: 4 mg    Protein: 3.5 g    Sodium: 444 mg    Calcium: 90 mg    Potassium: 358 mg GI rating: low Diabetic exchanges: 2 vegetable, 1 fat © Copyright 2005 by eatsmarttoday.com Top of Page