Recipe: Tomato Basil Soup (using canned diced tomatoes)

TOMATO BASIL SOUP

"Enjoy this refreshing, light soup year-round. This cilantro or parsley gives the soup a fresh taste even when basil is out of season."

1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
1 (14.5 ounce) can low-sodium chicken broth
2 tablespoons fresh basil or 2 teaspoons dried, crumbled
1 teaspoon sugar
3/4 teaspoon very low sodium or low-sodium Worcestershire sauce
1/8 teaspoon crushed red pepper flakes (optional)
1/4 to 1/2 cup snipped fresh cilantro or parsley
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt

In a medium saucepan, combine undrained tomatoes, broth, basil, sugar, Worcestershire sauce, and red pepper; bring to a boil, covered, over high heat. Reduce heat and simmer, uncovered, for 15 minutes. Remove from heat. Stir in remaining ingredients

COOK'S TIP:
If you prepare this dish in advance, add the cilantro, oil, and salt after reheating.

Makes 4 servings; 3/4 cup per serving

PER SERVING: Calories 61, Protein 2 g, Carbohydrates 7 g, Cholesterol 0 mg, Total Fat 3 mg, Saturated 0 g, Polyunsaturated 0 g, Monounsaturated 2 g, Fiber 2 g, Sodium 188 mg

Source: American Heart Association Meals in Minutes by The American Heart Association