The Real Food Dietitians · by Jessica Beacom★ 5.0
Stovetop Tomato Basil Soup
NUTRITION · PER SERVING35M COOK
CAL 9%·PRO 5%
CARBS 15G32% OF CAL
3G FIBER8G SUGAR4G OTHER
FAT 13G61% OF CAL
5G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy tomato basil soup made from pantry staples and finished with crème fraîche. Simple yet flavorful, it pairs well with sandwiches or grilled cheese.
mainmediterraneansoup🫕 dutch oven🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on The Real Food Dietitians →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons olive oil
- ½ medium yellow onion, thinly sliced (1 cup)
- 3 cloves garlic, peeled and roughly chopped
- 3 tablespoons tomato paste
- 1 teaspoon dried Italian seasoning
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon balsamic vinegar
- 1 (28-ounce) can whole peeled tomatoes, well-drained and juice reserved
- 2 cups low-sodium vegetable broth
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- ¼ cup creme fraiche (may substitute heavy cream, Greek yogurt, or sour cream. Omit for vegan or use non-dairy plain yogurt or non-dairy sour cream for vegan and dairy-free)
- 3 tablespoons sliced fresh basil
At a glance
PER SERVING · TIME 35M
CAL 9%·PRO 5%
CARBS 15G32% OF CAL
3G FIBER8G SUGAR4G OTHER
FAT 13G61% OF CAL
5G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 30m
- Sodium
- 653mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 520mg
- Calcium
- 74mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 653MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.