2 teaspoons olive oil
3 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
3/4 teaspoon salt
3 14.5-ounce cans no-salt-added diced tomatoes, undrained
2 cups fresh basil leaves, thinly sliced, or 1/4 cup prepared pesto
Basil leaves (optional)
Heat oil in a large saucepan over medium heat. Add garlic; cook 30 seconds, stirring constantly. Stir in the broth, salt, and tomatoes; bring to a boil. Reduce heat; simmer 20 minutes. Stir in basil or pesto.
Place half of the soup in a blender; process until smooth. Pour pureed soup into a bowl, and repeat procedure with remaining soup, leaving some chunks of tomatoes to desired consistency. Garnish with basil leaves, if desired.
Nutrition information (based on fresh basil version): 157 calories, 4.7 grams fat, 2 milligrams cholesterol, 644 milligrams sodium, 16.7 grams carbohydrate, 4 grams fiber.