Tomato and Basil Soup

  • Active Time 10m
  • Total Time 40m

Makes 6 servings


  • 4 tablespoons vegetable oil
  • 1 large onion, chopped
  • 1 teaspoon dried thyme
  • 2 pounds ripe tomatoes, coarsely chopped
  • 1/4 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 cups chicken stock
  • 1/2 cup tomato paste
  • 1/2 cup chopped fresh basil
  • Plain low-fat yogurt (optional)


Heat the oil in a saucepan or stockpot. Add the onion and thyme; sauté until the onion is soft, but not brown. Add the tomatoes and stir briefly.

Add the flour, and stir for about 3 minutes, or until the flour is fully incorporated into the mixture.

Stir in the sugar, chicken stock and tomato paste. Simmer, partially covered, for 30 minutes, stirring occasionally to prevent sticking.

Puree the soup mixture in a food processor and return to the pot. Season with salt and pepper, to taste.

Just before serving, add the basil. Serve with a dollop of yogurt, if desired.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 5527

nutrition information per serving

186 calories; 10g total fat; 0mg cholesterol; 91mg sodium; 22g carbohydrates; 3g fiber; 5g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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