Ingredients
1 onion (medium
chopped)
1 tablespoon olive oil
2 garlic clove (crushed
or 1/4 teaspoon garlic powder)
1 can tomatoes
low-sodium (14 1/2 ounce
drained and chopped)
1/8 teaspoon red pepper (ground
a pinch)
1 teaspoon basil (dried)
2/3 cup non-fat dry milk (+ 2 cups water or substitute 2 cups nonfat milk)
salt and pepper (optional
to taste)
Steps
Wash hands with soap and water.
In a medium saucepan, cook onion in oil over medium heat, stirring frequently until golden brown, about 4 minutes.
Add garlic and cook 1 minute longer. Add chopped tomatoes.
Cook uncovered over medium heat for 10 minutes.
Spoon 3/4 of mixture into food processor or blender container; puree until smooth. Return to saucepan.
Add red pepper, basil, and reconstitute milk to the soup. Heat until hot but do not boil. Season to taste with salt and pepper (optional). Serve immediately.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 102 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Cholesterol | 2 mg |
| Sodium | 75 mg |
| Carbohydrates | 13 g |
| Dietary Fiber | 2 g |
| Total Sugars | 10 g |
| Added Sugars included | 0 g |
| Protein | 5 g |
| Vitamin D | 1 mcg |
| Calcium | 189 mg |
| Iron | 1 mg |
| Potassium | 444 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Tomato Basil Soup. Recipe source: USDA’s Collection of Nonfat Dry Milk Recipes USDA Food and Nutrition Service Food Distribution Service. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.