Forget the canned versions—there is no comparison to a good homemade soup. Remember that the sodium levels are out of control in canned soups. I use ripe plum tomatoes in this recipe, and the addition of the alphabet pasta makes this a winner for children.
1. In a saucepan lightly coated with cooking spray, add the oil, onion and garlic. Sauté for 3 minutes. Add the tomatoes, stock, tomato paste, sugar and salt and pepper. Bring to a boil, cover and simmer for 15 minutes.
2. Meanwhile, bring a small pot of water to a boil, add the pasta and cook for 5 minutes or until the pasta is tender. Drain and set aside.
3. Purée the soup in a blender or food processor and pour back into the saucepan. Add the pasta and reheat.
4. Garnish with the fresh basil.
2 tsp vegetable oil
3/4 cup chopped onion
1 1/2 tsp finely chopped garlic
4 cups chopped ripe plum tomatoes
2 cups chicken (or vegetable) stock
1 1/2 Tbsp tomato paste
2 tsp granulated sugar
pinch of salt and pepper
1/4 cup dry alphabet pasta (or any small, shaped pasta)
2 Tbsp chopped fresh basil
Nutritional Analysis per Serving
Protein 5 g
Fat 3.2 g
Saturated Fat 0.3 g
Carbohydrates 20 g
Cholesterol 0 mg
Sodium 300 mg
Fiber 3.2 g
Prep Time: 10 minutes
Cook Time: 20 minutes
Make Ahead: Prepare up to a day in advance. Add the pasta just before reheating.
Nutrition Watch: Cream-based soups are loaded with calories, fat and sodium. Try tomato- or broth-based soups to reduce the calories, fat and sodium for you and your children.