Italian Tomato-Basil Soup

Italian Tomato-Basil Soup
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Clean & Simple Diabetes Cookbook. Recipe Credit: . Photo Credit: Mittera Creative.

This simple soup is a perfect companion to a grilled cheese sandwich or a fresh salad. But that's not all you can do with it! Serve it on top of pasta as a homemade, no-sugar-added marinara sauce (add some garlic and crushed red pepper for extra kick) or serve it chilled for a refreshing summer side dish.


  • Prep time
    8 min
  • Cook time
    18 min
  • Servings
    4 Servings
  • Serving size
    1 cup
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 110

  • Total Fat 2.5g
    • Saturated Fat 0.4g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 230mg
  • Total Carbohydrate 22g
    • Dietary Fiber 5g
    • Total Sugars 12g
    • Added Sugars 0g
  • Protein 4g
  • Potassium 970mg
  • Phosphorus 110mg

Choices/Exchanges: 4 Nonstarchy vegetable, 1/2 Fat



  • olive oil
    2 tsp
  • red onion (diced)
    1 small
  • no-salt-added tomato purée
    1 (28-oz) can
  • low-sodium vegetable broth
    1 cup
  • salt
    1/4 tsp
  • fresh basil leaves (thinly sliced)
    1/3 cup
  • balsamic vinegar
    2 tsp


  1. Heat the oil in a large saucepan over medium heat. Add the onion and cook while stirring occasionally until fully softened, about 8 minutes.

  2. Add the tomato purée, broth, and salt, and bring to a boil over high heat. Reduce heat to medium low and simmer, uncovered, until flavors are combined, about 5 minutes. (Hint: For a thinner soup, drizzle in more broth.) Stir in the basil and vinegar.

  3. Ladle into bowls. Serve hot or chilled.