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West Florida Hospital

Classic Tomato Soup

The content below is part of the “Health Library” and is not indicative of services available at the facility.

Nutrition Facts

Serving Size 1
Calories 232
Total Fat 15 g
Saturated Fat 7.5 g
Sodium 854 mg
Total Carbohydrate 20 g
Dietary Fiber 4.5 g
Protein 8.5 g

Servings and Times

Servings 4

Save leftovers for lunch.

Ingredients and Preparation

Ingredients Measures
Olive oil 2 teaspoons
Garlic cloves, minced 3
Medium tomatoes, chopped 2
Vegetable stock 3 cups
Diced no salt added tomatoes, undrained 2 (14 ½ ounce) cans
Heavy cream ½ cup
Fresh basil (optional; for garnish)


  1. Heat oil in a Dutch oven or large pot over medium-high heat. Add garlic and sauté for 1 minute. Add fresh tomatoes and sauté another 2-3 minutes.
  2. Stir in stock and diced tomatoes. Bring to a boil and then reduce heat and simmer for 20 minutes.
  3. Carefully pour (or scoop) half of the mixture into a blender and process until smooth. Pour into a bowl and repeat with remaining mixture.
  4. Pour soup back into the pot and stir in the heavy cream over low heat. Garnish with fresh basil and serve.
  • Exchanges

    3 vegetables; ½ starch; 3 fat

  • Side Suggestions: Open-faced Sandwiches

    For each person, top 1 slice of whole-grain bread with hummus and sliced tomatoes and another with Swiss cheese and sliced cucumber.