Rustic Tomato and Vegetable Soup


  • 2 tablespoons olive oil

  • 3 cloves garlic

  • 2 medium onions, sliced

  • 2 medium carrots, grated

  • 1 medium zucchini, grated

  • 2 (28-ounce) cans low-sodium diced tomatoes in juice

  • Salt and pepper, to taste

  • 2 tablespoons sugar


Heat olive oil in a medium pot over medium-high heat. Add garlic and onion and sauté until translucent. Add grated carrots and zucchini and cook for 5 minutes.

Add diced tomatoes and juice and bring to a boil, then reduce heat to low and simmer for 30 minutes, stirring occasionally. Add salt, pepper, and sugar. Serve immediately.

Serves 4

Each serving contains about 220 calories, 7 g fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 480 mg sodium, 28 g carbohydrate, 5 g fiber, 20 g sugar, and 4 g protein.

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