Everyone loves soup and sandwich, but making it yourself can be inexpensive and a lot healthier.
Make a low-cal tomato soup 1-2-3 with canned tomatoes, garlic, olive oil and delectable cream cheese. Homemade tomato soup taste worlds above the goopy stuff that comes in a can and this recipe makes a large batch, about 9 cups.
- 1 tablespoon olive oil
- 1 stalk celery, diced
- 1 large carrot, peeled diced
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
- 1 tablespoon tomato paste
- 1 28-ounce can no-salt added diced tomatoes or whole peeled tomatoes
- 1 15 ounce can reduced sodium beef broth or chicken broth
- 2 bays leaves
- 2 tablespoons reduced-fat cream cheese
- 4 6-ounce skinless, boneless chicken breast, cooked and cubed
- Heat a large stockpot over medium-high heat. Add the oil. When the oil is warm, add the celery, carrot, onion, garlic, and black pepper. Cook 8 to 10 minutes, stirring occasionally until the vegetables are soft. Add the tomato paste and turn the heat down to medium-low. Cook an addition 1 to 2 minutes until the paste become fragrant and begins to brown.
- Stir in the chopped tomatoes, broth, and bay leaves. Bring to a boil. Reduce to a simmer and cook 10 to 15 minutes until the soup begins to thicken. Remove and discard the bay leaves. Add the cream cheese and pepper. Blend with an immersion blender or transfer to a blender to puree. Top with chicken and serve immediately.
Nutritional Stats Per Serving (about 2 1/2 cups including chicken): 330 calories, 39 g protein, 15 g carbohydrates, 12 g fat (3 g saturated), 131 mg cholesterol, 3 g fiber, 562 mg sodium.
Weight Watchers® Points Plus: 8