Dietician's Tip: 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
- 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