Low Fat Tomato Soup with Pasta
Delight in a comforting bowl of Low Fat Tomato Soup with Pasta, a vibrant and wholesome dish that’s perfect for cozy meals and nutritious eating. This heartwarming recipe combines the timeless flavors of crushed tomatoes, fragrant garlic, and aromatic herbs like basil and oregano, simmered to perfection with tender onions and carrots for added depth. Featuring small pasta like ditalini or elbow macaroni, this soup offers a satisfyingly hearty touch without compromising on a light, low-fat profile. Easily adaptable to your preferred consistency—whether smooth or slightly chunky—it’s a flavorful, guilt-free option ready in just 40 minutes. Garnish with fresh parsley to elevate the presentation and serve this nourishing soup as a main course or alongside a crisp salad for a complete meal. Perfect for healthy eating enthusiasts and comfort food seekers alike!
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Recipe Information
Ingredients
- 1 teaspoon Olive oil
- 2 Garlic cloves, minced
- 1 medium Yellow onion, finely diced
- 1 medium Carrot, finely chopped
- 28 ounces Canned crushed tomatoes (unsalted)
- 4 cups Low-sodium vegetable broth
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Small pasta (like ditalini or elbow macaroni)
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the minced garlic, diced onion, and chopped carrot. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Pour in the canned crushed tomatoes and stir well to combine with the sautéed vegetables.
Add the vegetable broth, dried basil, dried oregano, salt, and black pepper. Stir and bring to a gentle boil.
Once boiling, reduce the heat to low, and let the soup simmer for 15 minutes to allow the flavors to blend.
While the soup simmers, cook the pasta separately according to the package instructions until al dente. Drain and set aside.
Using an immersion blender (or transferring the soup to a blender in batches), carefully blend the soup to your desired consistency. It can be smooth or slightly chunky, depending on your preference.
Return the blended soup to the pot, if transferred, and heat over low. Add the cooked pasta and stir to combine.
Taste the soup and adjust seasoning if needed.
Serve hot, garnished with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
1280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1866 mg | 81% | |
| Total Carbohydrate | 238.0 g | 87% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 42.0 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 287 mg | 22% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3116 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
