Soup is almost always a healthy meal choice. It’s filling and usually minimal in calories (unless it’s prepared with heavy cream or cheese), so it’s great for low-calorie diets. Even with warmer spring days, there are always a few that are chillier and even rainy. So, warm up–and shape up–with this chunky tomato soup that puts Campbell’s to shame!
- A few cloves of garlic, chopped
- Olive oil (or if you’re feeling adventurous, sesame seed or truffle oil)
- 1 can of pureed tomatoes (I prefer Muir Glen fire-roasted.)
- 1 can of diced tomatoes (Again, Muir Glen fire-roasted has a nice, robust flavor.)
- Spices of your choice: rosemary, cilantro, or dill
- Cumin (Optional–this gives the soup a smokey flavor.)
- Dash of freshly ground sea salt
- Dash of freshly ground pepper
Note: It’s better to use organic ingredients, as they aren’t peppered with pesky pesticides. Plus, they tend to retain vitamins.
1. In a large saucepan, sauté the garlic in the oil of your choice.
2. When the garlic is translucent, add both cans of tomatoes over low to medium heat (so the soup doesn’t burn).
3. Stir in the fresh herbs, cumin, salt, and pepper.
Recipe yields 2.5 cups (one large bowl of soup).
Nutritional info: Serving size = 1 cup, 167 calories, 5.6 g fat, 2 g protein