This healthy tomato soup recipe is perfect paired with your favorite grilled cheese sandwich.
Make a double batch and freeze the extra for rainy-day emergencies.
Heres How We Made over This Recipe to Be Healthy and Diabetes-Friendly:
1.
Sonia Bozzo
Canned tomatoes, which we use here,offer even more unique benefits.
We love the convenience and affordability ofcanned foods, and canned tomatoes are a great pantry staple.
Swapped half-and-half for heavy cream.Creamy soups can fit into your regular eating plan, even if you have diabetes.
Sonia Bozzo
Used a 50-50 blend of butter and oil for cooking.We love the flavor of butter.
Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes.
Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
Sonia Bozzo
Stir in canned tomatoes (with juice).
Add broth; bring to a lively simmer over high heat.
Reduce heat to maintain a lively simmer and cook for 10 minutes.
Sonia Bozzo
Puree the soup in the pot using an immersion blender or in batches in a blender.
(Use caution when pureeing hot liquids.)
Stir in half-and-half (if using), salt and pepper.
The next time you’re at the store, take a stroll to see what they have.
Or consider pre-prepping those items yourself when you have a little more time, say over the weekend.
We tested this recipe using whole canned tomatoes and liked the results.
Basil is the perfect herb to complement this tomato soup.
Feel free to roll up a stack of fresh leaves and slice thinly to use as a garnish.
Or consider adding 1/4 cup of leaves just before blending to incorporate all of that lovely basil flavor.
Fortunately, that’s an easy adjustment.
The half-and-half is optional but does add a nice creaminess.
Cover the soup and refrigerate for up to four days or freeze for up to three months.
It can be if you use vegetable broth or “no-chicken” broth.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
