I’ve always been afraid to make tomato soup from scratch, simply because I thought that it would taste like I was eating pasta sauce! I couldn’t have been more wrong!
I googled a couple recipe ideas, and then combine a couple to make this.
Grilled Tomato and Red Pepper Soup
- 1.8 pounds tomatoes (that what they weighed after I took them off the grill)
- 3 ounce red pepper
- 3 cups chicken broth
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 3 tsp. Italian seasoning
- 1/2 tsp. crush red pepper
- a splash of Tabasco 😀
Grill tomatoes and red pepper until charred on all sides. Remove to a bowl. Heat olive oil in stock pot, add garlic and cook for 2 minutes. Throw in the rest of the ingredients, bring to a boil, then simmer for 25 minutes. I used my stick blender to puree everything. When I put it in MasterCook this morning, I was happily surprised with the stats!
This made 5 one cup servings – each one cup serving comes in at:
- 87.2 calories
- 4 fat
- 9.6 carbs
- 4.4 protein
- 2.2 fiber
So I have two cups for lunch today. Campbell’s was always my go to for tomato soup, if I were to have two cups of that, look at the difference!
- 360 calories
- 0 fat
- 80 grams of carbs!
Big difference! And, I think mine tastes better! 😀
With 2.2 ounces rye bread, 1 ounce extra sharp cheddar cheese, I made a “Pam” fried grilled cheese on the side.
All together lunch comes in at 423 calories, 17 fat, 20 protein, 52 carbs and 5.7 fiber.
My friend and I did Level 1 of Jillian today – then I did 10 minute jog/sprint – I could only go at 6.0 mph! It’s amazing with just a few days of slacking can do!
Crazy Meghann did ALL THREE LEVELS TODAY! I think she needs her head examined! 😀 (I told her I was just a tad jealous because I can’t do that!).
Afternoon break is ovah – see you tonight for Pulled Pork Sandwiches and Cilantro Sourcream Potato Salad!