|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)|
- 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.
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.
|Saturated Fat||7.5 g|
|Dietary Fiber||4.5 g|
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