• Serves
    2
  • 178
    Calories

Dietician's Tip: Tomatoes are a good source of the antioxidant lycopene. Lycopene is best absorbed when the tomatoes have been cooked.

Ingredients

  • 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

Directions

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

  • Calories 178
  • Cholesterol 5 mg
  • Monounsaturated fat 0.5 g
  • Saturated fat 1 g
  • Sodium 220 mg
  • Total carbohydrate 31 g
  • Dietary fiber 3 g
  • Protein 9 g
  • Serving size About 1 1/2 cups
  • Total fat 2 g
  • Dairy foods (low-fat or fat-free) 1/2
  • Grains and grain products 1/2
  • Vegetables 4
  • Carbohydrates 1/2
  • Protein and dairy 1/2
  • Vegetables 4
  • Milk and milk products 1/2
  • Nonstarchy vegetables 4
  • Starches 1/2
Last Updated: 12-01-2017
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