Easy-to-Prepare Tomato Soup That Satisfies and Comforts
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28 oz can tomatoes (whole or crushed)
1 Tbsp. roasted garlic paste*
1 dozen leaves fresh basil or 1 tablespoon dried basil
Pinch of salt (optional)
Freshly ground black pepper
Cayenne or red pepper flakes
1 Tbsp. extra-virgin olive oil
* Roasted garlic paste recipe – If you don’t have roasted garlic paste on hand, use two teaspoons minced or crushed fresh garlic, sautéed lightly (10 to 20 seconds) in one tablespoon extra-virgin olive oil.
Combine the tomatoes, roasted garlic paste or sautéed garlic, and basil in a blender or food processor, and puree to your desired texture.
Transfer to a pot and place over medium heat. Bring to a boil, lower the heat to a simmer, and cook, partially covered, until done, about five minutes.
Season to taste and drizzle in the extra-virgin olive oil. Serve hot.
Yield: 3 servings (a generous 3/4 cup per serving)
Nutritional Analysis (per serving):
Saturated Fat: 1 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat: 4 g
Fiber: 3 g
Protein: 3 g
Recipe provided by Eat, Drink, and Weigh Less: A Flexible and Delicious Way to Shrink Your Waist Without Going Hungry, by Mollie Katzen and Walter Willett, MD, Harvard School of Public Health