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Posted  • Marjani Smith

Fresh Tomato Soup

4 SERVINGS  45 MINUTES  278 CALORIES PER SERVING

25g PROTEIN  8g FAT  30g CARBS  12g FIBER  351mg SODIUM

INGREDIENTS
1 cup of shredded chicken, cooked
1 cup fat-free, low-sodium vegetable broth
2 pounds plum tomatoes, cut into wedges
1 tablespoon no salt added tomato paste
2 tablespoon thinly sliced fresh basil
4 tablespoons grated Parmigiano Reggiano
1 cup chopped onion
¾ cup chopped celery
¼ teaspoon black pepper
1 cup water

DIRECTIONS
  1. Combine first all ingredients except pepper, chicken and cheese in a large saucepan; bring to a boil.
  2. Reduce heat, and simmer 30 minutes.
  3. Place half of tomato mixture in a blender.
  4. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
  5. Place a clean towel over opening in blender lid (to avoid splatters) and blend until smooth.
  6. Pour into a large bowl.
  7. Repeat procedure with remaining tomato mixture.
  8. Stir in pepper and shredded chicken.
  9. Ladle 3/4 cup soup into each of 6 bowls; top each serving with grated Parmigiano Reggiano.
OURSKINNY CHEF'S NOTES
Omit chicken for a vegetarian option. Serve with our Skinny Grilled Cheese for a complete main meal.

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