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Tomato Mushroom Soup


  • 1 can vegetable broth (14 oz)
  • 8 small (6 medium) tomatoes or 2 cups of canned tomatoes
  • 2 tablespoons canola oil
  • 1 cup mushrooms, washed & chopped
  • ½ cup chopped onions
  • ½ teaspoonblack pepper
    fresh basil and rosemary to taste
  • ½ cup parmesan cheese
  • cooked rice (optional)


  1. (If using canned tomatoes, skip to step 2). Slice tomatoes in half and squeeze to release seeds. Chop coarsely.
  2. In medium saucepan, cook the tomatoes in the vegetable broth with 1 tablespoon oil and pepper for 10-15 minutes. Add chopped basil towards the end.
  3. In separate skillet, heat 1 tablespoon oil. Add onions and stir till browned. Add mushrooms and rosemary and cover to cook well.
  4. Puree cooked tomato mixture in blender.
  5. In individual soup bowls, mix tomato mixture with cooked mushrooms and top with parmesan. Optional: Add warm cooked rice to soup before adding parmesan.


Total fat may be slightly higher than the sum of individual fat totals due to rounding or lack of available information (some food items in the software do not have an indicated breakdown of mono- and polyunsaturated fats).

Presentation Ideas

Garnish with fresh basil leaves.

Menu Suggestions

Serve with one slice of whole wheat bread (or 1/3 cup cooked rice), salad, grilled meat, poultry, or fish.

Courtesy of:
Raquel Pereira MS RD LD

Nutrition Facts Servings Per Recipe: 4
Amount Per Serving Calories 181
Total Fat 11.5g
Saturated Fat 2.6g
Monounsaturated Fat 5.0g
Polyunsaturated Fat 2.6g
Sodium 623 mg
Total Carbohydrate 15.6g
(after subtracting fiber = 12.3g)
Dietary Fiber 3.3g
Protein 8.1g

Exchanges per Serving

2 Vegetable
1 Medium-Fat Protein
1 Fat
1/2 Carbohydrate Choice