Classic Tomato Soup

Adapted from CooksAid.com

Nutrition Facts

Serving Size	1
Calories	232
Total Fat	15 g
Saturated Fat	7.5 g
Sodium	854 mg
Total Carbohydrate	20 g
Dietary Fiber	4.5 g
Protein	8.5 g

Servings and Times

Servings

Save leftovers for lunch.

Ingredients and Preparation

Ingredients	Measures
Olive oil	2 teaspoons
Garlic cloves, minced	3
Medium tomatoes, chopped	2
Vegetable stock	3 cups
Diced no salt added tomatoes, undrained	2 (14 ½ ounce) cans
Heavy cream	½ cup
Fresh basil (optional; for garnish)

Directions
Heat oil in a Dutch oven or large pot over medium-high heat. Add garlic and sauté for 1 minute. Add fresh tomatoes and sauté another 2-3 minutes.
Stir in stock and diced tomatoes. Bring to a boil and then reduce heat and simmer for 20 minutes.
Carefully pour (or scoop) half of the mixture into a blender and process until smooth. Pour into a bowl and repeat with remaining mixture.
Pour soup back into the pot and stir in the heavy cream over low heat. Garnish with fresh basil and serve.

Exchanges
3 vegetables; ½ starch; 3 fat

Side Suggestions: Open-faced Sandwiches
For each person, top 1 slice of whole-grain bread with hummus and sliced tomatoes and another with Swiss cheese and sliced cucumber.

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