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Fire-Roasted Tomato Basil Soup

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By Betty Crocker Kitchens
Updated Aug 26, 2010
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Fire-roasted tomatoes bring robust flavor to tomato soup loaded with orzo pasta and vegetables.

Fire-Roasted Tomato Basil Soup

  • Prep Time 30 min
  • Total 30 min
  • Servings 5
  • Ingredients 9
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Ingredients

  • 1 tablespoon olive or vegetable oil
  • 1 large onion, chopped (1 cup)
  • 2 medium carrots, chopped (1 cup)
  • 2 cans (14.5 oz each) Muir Glen™ fire-roasted diced tomatoes, undrained
  • 1 carton (32 oz) Progresso™ chicken broth (4 cups)
  • 1 cup water
  • 1 teaspoon red pepper sauce
  • 1/2 cup uncooked orzo pasta
  • 1 teaspoon dried basil leaves
Make With
Progresso Broth

Instructions

  • Step 
    1
    In 4-quart saucepan, heat oil over medium heat. Add onion and carrots. Cook 2 to 3 minutes, stirring occasionally, until softened.
  • Step 
    2
    Stir in tomatoes, broth, water and pepper sauce. Heat to boiling. Stir in pasta. Heat to boiling; reduce heat to medium. Cook uncovered 10 to 15 minutes, stirring occasionally, until pasta and carrots are tender.
  • Step 
    3
    Stir in basil. Cook about 1 minute, stirring constantly.

Nutrition

160 Calories
4g Total Fat
7g Protein
23g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
160
Calories from Fat
40
Total Fat
4g
6%
Saturated Fat
1/2g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
990mg
41%
Potassium
660mg
19%
Total Carbohydrate
23g
8%
Dietary Fiber
4g
15%
Sugars
7g
Protein
7g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
25%
25%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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