Tomato Soup

This soup is an excellent source of vitamin C. Vitamin C helps promote healing of cuts and scrapes.

Tomato Soup
Yield: 4 servings
  • 1 Tablespoon vegetable oil or olive oil
  • ½ cup onion, scrubbed with clean vegetable brush under running water, chopped
  • 1 garlic clove, minced
  • 8 ripe tomatoes, gently rubbed under cold running water, chopped, or 2 (14.5 ounce) cans chopped tomatoes
  • 1 ½ cups vegetable or chicken broth
  • 1 teaspoon dried basil or 1 Tablespoon fresh basil, gently rubbed under cold running water, chopped (optional)
  • salt (optional)
  • pepper (optional)


  1. Wash hands with soap and water.
  2. In a medium saucepan, heat oil.
  3. Add onion and garlic. Cook for 2 minutes or until tender.
  4. Stir in tomatoes. Cover, reduce heat, and simmer for 20 minutes. Stir a few times as soup is cooking.
  5. Add broth and bring to a boil. Cover, reduce heat, and simmer for 10 minutes.
  6. Stir in basil, salt, and pepper if desired.
  7. For smooth soup, allow to cool slightly, move contents to a blender and blend to desired consistency. Return to saucepan and heat to simmer.
  8. Store leftovers in a sealed container in the refrigerator for up to four days.

Nutrition Information:

  • Serving Size (1/4 of recipe):
  • Calories 90
  • Total Fat 4g
  • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 400mg
  • Total Carbohydrates 13g
  • Fiber 2g
  • Total Sugars 8g
  • Protein 3g
  • Vitamin A 25%
  • Vitamin C 100%
  • Calcium 4 %
  • Iron 10%