Zesty tomato soup great for season
Tomatoes are a good source of lycopene, an antioxidant that may help protect against cancer and cardiovascular disease. Lycopene is most plentiful in red tomatoes and is best absorbed when the tomatoes have been cooked. Recipe courtesy of the Mayo Clinic.
1 can (10.5 oz.) condensed low-sodium, low-fat tomato soup
1 can (10.5 oz.) filled with fat-free milk
1 medium tomato, chopped
1 T. chopped fresh basil or cilantro
2 T. croutons
1 T. freshly grated Parmesan cheese
In a saucepan, add the soup and milk. Whisk together until smooth. Warm over medium heat about 7 to 10 minutes, stirring frequently. Add in the chopped tomato and herbs. Cook an additional 5 minutes, stirring occasionally.
Ladle even amounts into individual bowls and garnish each serving with 1 tablespoon croutons and 11/2 teaspoons Parmesan cheese. Serve immediately.