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Tomato Soup

Loosely based on the Tomato Basil Soup recipe found on the American Heart Association website, my simple Tomato Soup recipe is quick, flavorful, and heart healthy.

In an effort to establish healthier routines and maintain balance in our current school schedule, I’ve been making our lunches for the week on Saturday. When our neighbor dropped off an enormous bag of fresh tomatoes, I knew I wanted to give the American Heart Association’s Tomato Basil recipe another try with my own twist.

My version of the recipe keeps the same low-fat ingredients but kicks up the flavor a notch. My husband was so pleased he dubbed this one of his favorite soups. Now I won’t forget how to make it (HA!).

What you Need

  • 3 pounds + 12 ounces (approximately) fresh tomatoes
  • 4 cups fat free skim milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian Seasoning
  • 1 tsp pepper
  • 1 tsp salt
  • 2.8 ounce tube of Simply Nature Stir-in Paste Basil (from Aldi)
  • 1 tsp baking soda
  • 2 cups water
  • 4 servings of Minute Rice & Quinoa (Instant Brown, Red & Wild Rice with Quinoa)

How to Make it

  1. Combine tomatoes, milk, garlic powder, onion powder, Italian seasoning, pepper, and salt in a large pot and bring to a boil.
  2. Reduce to low and simmer for 15 minutes.
  3. Make four servings of the instant Minute Rice & Quinoa and set aside.
  4. Use an immersion blender or lift the cooked tomatoes out of the pot and blend well in a blender. Return tomato mixture to the pot.
  5. Add the complete tube of basil paste, reserved Minute Rice & Quinoa, and 1 tsp baking soda to the tomato mixture. Mix well.
  6. Serve with additional salt (to taste) and parmesan cheese.