Classic Tomato SoupEn Español (Spanish Version)
15 gSaturated Fat7.5 gSodium
854 mgTotal Carbohydrate
20 gDietary Fiber4.5 gProtein
Save leftovers for lunch.
IngredientsMeasuresOlive oil2 teaspoonsGarlic cloves, minced3Medium tomatoes, chopped2Vegetable stock3 cupsDiced no salt added tomatoes, undrained2 (14 ½ ounce) cansHeavy cream½ cupFresh basil (optional; for garnish)DirectionsHeat oil in a Dutch oven or large pot over medium-high heat. Add garlic and sauté for 1 minute. Add fresh tomatoes and sauté another 2-3 minutes.Stir in stock and diced tomatoes. Bring to a boil and then reduce heat and simmer for 20 minutes.Carefully pour (or scoop) half of the mixture into a blender and process until smooth. Pour into a bowl and repeat with remaining mixture.Pour soup back into the pot and stir in the heavy cream over low heat. Garnish with fresh basil and serve.
3 vegetables; ½ starch; 3 fat
Side Suggestions: Open-faced Sandwiches
For each person, top 1 slice of whole-grain bread with hummus and sliced tomatoes and another with Swiss cheese and sliced cucumber.