Fresh herbs add a lively taste to this refreshing, light soup.

　　

Ingredients

serves 4, 3/4 cup per serving

　　1 14.5-ounce can no-salt-added diced tomatoes, undrained

　　1 14.5-ounce can fat-free, low-sodium chicken broth

　　2 tablespoons fresh basil, thinly sliced, or 2 teaspoons dried basil, crumbled

　　1 teaspoon sugar

　　1/4 teaspoon Worcestershire sauce (lowest sodium available)

　　1/8 teaspoon crushed red pepper flakes (optional)

　　1/4 to 1/2 cup snipped fresh cilantro or parsley

　　2 teaspoons olive oil (extra-virgin preferred)

　　1/4 teaspoon salt

　　

Step 1

In a medium saucepan, stir together the tomatoes with liquid, broth, basil, sugar, Worcestershire sauce, and red pepper flakes. Bring to a boil over high heat. Reduce the heat and simmer, uncovered, for 15 minutes, stirring occasionally. Remove from the heat.

　　

Step 2

Stir in the cilantro, olive oil, and salt.

　　

Cook’s Tip

Step 3

If you prepare this soup in advance, stir in the cilantro, olive oil, and salt after reheating.

　　

nutrition information

Step 4

(Per Serving)

　　

Step 5

Calories: 49

　　

Step 6

Total Fat: 2.5g

　　

Step 7

Saturated: 0.5g

　　

Step 8

Trans: 0.0g

　　

Step 9

Polyunsaturated: 0.0g

　　

Step 10

Monounsaturated: 1.5g

　　

Step 11

Cholesterol: 0mg

　　

Step 12

Sodium: 213mg

　　

Step 13

Carbohydrates: 6g

　　

Step 14

Fiber: 2g

　　

Step 15

Sugars: 4g

　　

Step 16

Protein: 2g

　　

Step 17

Dietary Exchanges

　　

Step 18

1 Vegetable

　　

Step 19

1/2 Fat

　　American Heart Association Quick & Easy Meals