Zesty tomato soup
Medically reviewed on December 1, 2017Serves 2
Tomatoes are a good source of the antioxidant lycopene. Lycopene is best absorbed when the tomatoes have been cooked.
- 1 can (10.5 ounces) condensed low-sodium, low-fat tomato soup
- 1 can (10.5 ounces) filled with fat-free milk
- 1 medium tomato, chopped
- 1 tablespoon chopped fresh basil or cilantro
- 2 tablespoons croutons
- 1 tablespoon freshly grated Parmesan cheese
In a saucepan, add the soup and milk. Whisk together until smooth. Warm over medium heat 7 to 10 minutes, stirring frequently. Add in the chopped tomato and herbs. Cook an additional 5 minutes, stirring occasionally.
Ladle even amounts into individual bowls and garnish each serving with 1 tablespoon croutons and 1 1/2 teaspoons Parmesan. Serve immediately.
Nutritional Analysis (per serving)
|Serving Size||About 1 1/2 cups|
|Monounsaturated Fat||0.5 g|
|Saturated Fat||1 g|
|Total Fat||2 g|