Recipe of the Week 2/20: Tomato Soup

Yields 4 Servings

Ingredients:

2 tbsp Extra Virgin Olive Oil

1 cup Yellow Onion diced

1 cup Carrots diced or shredded

1 tbsp Garlic minced

2 cups Vegetable Broth Low Sodium

28 ounce Crushed Tomatoes canned with juices

1/2 cup Greek Yogurt low fat

1/2 tbsp Dried Basil

1/2 tsp Dried Oregano

1/2 tsp Dried Parsley

Salt and Pepper to taste

Directions:

Sauté the onions and garlic with the olive oil in a large pot over medium heat until translucent. Add the carrots and sauté a few minutes until softened.

Add the remaining ingredients minus the yogurt to the pot. Cover and bring the heat to a boil. Once boiling, reduce the heat to a low simmer. Cook 30 minutes.

Stir the Greek Yogurt into the soup after finished cooking. Serve immediately with fresh basil and more yogurt on top.

Meal Plan Check Boxes:

1 Protein

1.5 Fats

2 Vegetables

Nutritional Facts: Serving: 1 cup, Calories: 190, Carbohydrates: 25g, Protein: 8g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 2mg, Sodium:298mg, Fiber: 6g

Adapted From: https://skinnyfitalicious.com/low-calorie-tomato-soup/

www.pinterest.com/novaphysicianwellness

Found by: Brianna Lawless, MS, RDN

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