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Creamy and Chunky Tomato Basil Soup


  • 1 cup milk, 1% fat
  • 1 tbsp all purpose flour
  • 1/8 tsp salt
  • 1 tbsp olive oil
  • 2.5 cups chopped tomato, fresh or canned
  • ¼ cup fresh basil
  • ¼ tsp rosemary, chopped, fresh or dried
  • 1/8 tsp salt
  • 2 oz fresh mozzarella, cubed small or in mini balls


  1. Place flour in a cup and add milk slowly and stirring well. Add 1/8 tsp salt. Place it in a small saucepan and take it to a boil, stirring non-stop. Take away from the heat.
  2. Heat a medium skillet, add the olive oil, then the tomatoes. Let it cook for a couple of minutes. Add the black pepper, salt, rosemary and basil.
  3. Mix the tomato mixture with the milk.
  4. Finally, pour into soup bowls and place gently on top the fresh mozzarella. Garnish with a leave of basil.

Serving Suggestions

Serve it with small portion of meat/poultry/fish and green salad.

Courtesy of:
Raquel Pereira MS RD LD

Nutrition Facts Servings Per Recipe: 2
Amount Per Serving Calories 225
Total Fat 12.9g
Saturated Fat 4.2g
Monounsaturated Fat 5.4g
Polyunsaturated Fat 1.0g
Trans Fat 0g
Cholesterol 234.89mg
Sodium 355.9mg
Total Carbohydrate 17.9g
Dietary Fiber 2.8g
Protein 6.5g

Exchanges per Serving

1/2 Milk
1 Vegetable
1/2 Medium-Fat Meat
2 Fat
1/2 Starches
1 Carbohydrate Choice