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Touchdown Tomato Basil Soup - 50 Servings

Touchdown Tomato Basil Soup - 50 Servings
Touchdown Tomato Basil Soup - 50 Servings
This recipe comes from USDA Healthy Meals Resource System, NH Obesity Prevention Program, DHHS, DPHS


¼ c. oil, olive or canola

2 lb. onions, diced

1 lb. celery, diced

1 ¾ lb. carrots, diced

2 lb. spinach, stems removed, washed, roughly chopped

2 Tbsp. garlic, minced

4 lb. canned chickpeas, drained and rinsed

1 - No. 10 can diced tomatoes

2 - 48 oz. cans low-sodium tomato sauce

2 qt. low-sodium vegetable broth

4 tsp. dried basil

1 ½ c. parmesan cheese, grated


Heat oil in large stockpot. Skin and dice onion. Cook for 5 minutes over medium high heat until soft. Do not brown. Add diced celery and diced carrots and cook 10 minutes or until vegetables are soft. Do not brown. Add chopped spinach and minced garlic and continue to simmer covered for 2 minutes. Drain and rinse chickpeas. Add chickpeas and diced tomatoes and return to simmer. Add tomato sauce and vegetable broth and heat thoroughly. Adjust seasoning with salt and pepper. To serve, sprinkle dry basil and parmesan cheese over individual ¾ cup serving. Optional crushed red pepper on the side.

Makes 50 servings.

Per serving (¾ cup): 120 calories, 3 grams (g) of fat, 17 g carbohydrate, 6 g protein, 4 g fiber and 290 mg sodium.

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