Recipe Summary

Prep time: 20 mins
Cook time: 35 mins
Yield: 6 servings

Ratings & Reviews

User rating:rating

Rated by 4 visitors

This recipe is...

  • low in fat
  • rich in dairy
  • rich in veggies
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Tomato Soup with Basil-Parmesan Cream

This recipe serves: 
1/2 tablespoon olive oil
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
1 large onion, chopped
10 ripe plum tomatoes, halved
salt to taste
freshly ground black pepper
1 bay leaf
1/4 teaspoon dried oregano
3 cups low-sodium chicken broth or vegetable broth
1/4 cup chopped, fresh basil leaves
1/4 cup freshly grated Parmesan cheese
3 tablespoons non-fat sour cream
Cooking Instructions
1. Heat the olive oil in a saucepan over low-medium heat. Add the carrot, celery, onion and tomatoes, season lightly with salt and pepper, and cook for 10 minutes.

2. Add the bay leaf, oregano and broth and bring to a boil quickly over high heat.

3. Lower the heat and simmer until the vegetables are completely tender, about 20 minutes.

4. Blend the basil, Parmesan cheese and sour cream together and set aside.

5. Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper.

6. Serve the soup in bowls with a dollop of basil-Parmesan cream.

Serving Size: about 1 1/2 cups

Nutritional Information

Number of Servings: 6

Per Serving

  • Calories
  • 114
  • Carbohydrate
  • 16 g
  • Fat
  • 4 g
  • Fiber
  • 4 g
  • Protein
  • 6 g
  • Saturated Fat
  • 1 g
  • Sodium
  • 271 mg