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Basil Tomato Soup

Total Time

Prep/Total Time: 30 min.


7 servings

"Corn dresses up this quick and easy tomato soup," notes Alice Culberson of Kingsport, Tennessee. "My husband and two sons—who don't always care for soup—like this as much as I do. It's a great way to use up end-of-summer tomatoes."


  • 1/2 cup uncooked small shell pasta
  • 3/4 cup chopped red onion
  • 3/4 cup diced celery
  • 3 garlic cloves, minced
  • 4 teaspoons olive oil
  • 3/4 cup fresh or frozen corn, thawed
  • 4-1/2 cups vegetable broth
  • 1 to 2 tablespoons minced fresh basil leaves
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 medium firm tomatoes, peeled, seeded and chopped


  1. Cook pasta according to package directions; drain and set aside.
  2. Meanwhile in a large saucepan, saute the onion, celery and garlic in oil for 8-10 minutes or until tender. Add corn; saute for 2 minutes. Add the broth, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in pasta and tomatoes until heated through.

Nutrition Facts

1 cup: 112 calories, 4g fat (0 saturated fat), 0 cholesterol, 919mg sodium, 19g carbohydrate (0 sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.

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