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Tomato Basil Soup



2 Tablespoons extra virgin olive oil

2 large onions, chopped

2 large carrots, halved and thinly sliced

5 cloves garlic, minced

4 cups no-salt-added stewed tomatoes, drained

3 cups no-salt-added tomato sauce

4 12 cups low-sodium vegetable broth

1 teaspoon salt

12 teaspoon pepper

2 Tablespoons dried basil


In a large heavy saucepan bring oil to medium heat. Sauté the onions, carrots for about 8 to 10 minutes or until tender. Make room in the center of the pan for the garlic; sauté for 1 minute.

Add the tomatoes, tomato sauce, vegetable broth, salt, pepper, and basil. Increase heat to high and bring to a boil. Reduce heat to low and simmer for about 10 minutes. Remove from heat and serve warm.

Note: If you cannot find no-salt-added or low-sodium products, omit the salt from this recipe to keep sodium at a reasonable level.

Nutritional information per serving:
138 Calories 4g Fat 5g Protein 21g Carbohydrate 4g Fiber 362mg Sodium

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Karen Yontz Center, Located in Aurora St Luke's Medical Center, 2900 W Oklahoma Ave.
Milwaukee, WI 53125, (414) 649-5767