Homemade Tomato Soup

 

Step aside, Campbell’s! There’s a new tomato soup in town. This soup is thick and rich and oh-so savory. After having it for lunch, my husband declared, “This is restaurant quality.” I agree. It’s so flavorful and filling. I hope you enjoy it!

Tomato Soup

• Makes 4 servings 
• Calories: 125 
• Carbs: 12g 
• Fat: 7g 
• Protein: 3g 
• Fiber: 3g

Ingredients:

• 1/2 tablespoon olive oil
• 1/2 tablespoon butter
• 3/4 cup onion, finely chopped
• 1/2 teaspoon sea salt (or to taste)
• 1/2 teaspoon pepper (or to taste)
• 2 tablespoons tomato paste
• 2 cloves fresh garlic, finely minced
• 1 teaspoon dried rosemary
• 2 teaspoons dried basil
• 1 28-ounce can San Marzano tomatoes in puree*
• 1 cup chicken broth
• 1/4 teaspoon baking soda
• 1/2 cup half and half
• 2 teaspoons lemon juice, optional
• Fresh basil, thinly sliced, for garnish

Directions:

1. Heat the oil and the butter on medium high heat in a heavy bottomed pot such as a Dutch Oven. Add the chopped onions and sauté until translucent and golden, about 5 minutes.
2. Add the salt, pepper, and tomato paste. Stir and cook until the paste darkens in color, about 5 minutes.
3. Add the garlic, rosemary, and basil, and cook, stirring constantly, until fragrant, about 1 minute.
4. Add the canned tomatoes with all their juices and the chicken broth, along with the baking soda. The soda will fizz a bit, but the foam will dissolve as you stir. Put a lid on the pot and simmer over low heat for 20 minutes. Turn off the heat and stir well.
5. Using an immersion blender, blend the soup until smooth. Add the half and half and the lemon juice and stir until fully incorporated. Spoon into bowls, sprinkle with fresh basil, and serve hot.

Notes:

* Certified San Marzano tomatoes are known for being longer, thinner, sweeter, and less acidic, with thicker flesh and fewer seeds than other plum tomatoes. They’re an heirloom variety grown near Mt. Vesuvius in Italy. Make sure the canned tomatoes you buy are marked “D.O.P” to assure authenticity. If you use different canned tomatoes, you'll probably need to balance the acidity and tang of the resulting soup with a little sugar and a bit more baking soda.

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High Protein Low Calorie Ranch Dressing

During the winter months, I swap chopped cabbage for lettuce in my salads. I add all sorts of other veggies--cucumbers, cherry tomatoes, olives, cauliflower florets, carrots, celery, etc.--anything that offers a good crunch. I also add a handful of nuts and seeds. Sometimes I add a protein (chicken or tuna or boiled eggs), but most of the time I eat salad sans meat.

I have been making my own High Protein Low Calorie Ranch Dressing. With just 3 ingredients, it’s easy and tastes delicious. Better than the bottled stuff, and I’m not lying. I use full-fat cottage cheese because I like the flavor. I used half and half because that’s what I happened to have on hand. You could cut the calories and fat even more if you used low fat or fat free cottage cheese, although I don’t think the end result will have the depth of flavor that this recipe offers. You could also use milk to replace the half and half. Give it a go and let me know what you think.

High Protein Low Calorie Ranch Dressing

Ingredients:

• 1 cup 4% Cottage Cheese
• 2 tablespoons half and half
• 2 tablespoons Badia Ranch Seasoning Powder

 Directions:

1. Add all ingredients to blender (I use a Ninja Nutri Pro) and process until smooth.
2. Store in an airtight container in the refrigerator for up to 1 week.

Makes 5 servings of about 4 tablespoons per serving.

Calories per serving: 56

Protein per serving: 5 g

Fat: 2 g

Carbs: 2 g

Please note: Traditional bottled ranch dressing usually contains 130-150 calories for a 2 tablespoon serving with a very high fat content.

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