Tomato Soup

Tomato Soup
Serves: 1
1 Lean
3 Greens
2.63 Condiments
1.5 C. Petite Dice Tomatoes canned or 12.69 oz. (3 greens)
1 C. 2% Shredded Cheese, I used Parmesan (lean)
½ Tsp. Onion Powder (1 cond)
¼ C. Low Sodium Chicken Broth OR Vegetable Broth (1/4 cond)
1/8 Tsp. Black Pepper (1/4 cond)
1 Tsp. Fresh Minced Garlic (1 cond)
Preheat oven to 375*
In a lined baking sheet make 4 mounds of the shredded cheese and bake for 6-9 minutes or until golden brown (keep an eye on them they burn quickly)
In a sauce pan add the canned tomatoes, chicken broth, onion powder, black pepper and garlic and simmer on medium heat for 15-20 minutes.
Puree once cooked in a food processor, blender or use an immersion blender until desired consistency (I like mine creamy so I pureed all the way) If you like it creamier you can add heavy cream, mine was creamy enough for me.
Serve hot and use the shredded cheese thin crisps to dunk.
Enjoy!!!!
This dish is EXCELENT to prepare ahead of time and heated in the microwave when ready to eat.
My recipe Book Selling on Amazon (Only a handful left, its Almost SOLD OUT)
www.amazon.com...
OR search under my name: Arlene Agosto
There is a video solely explaining the recipe book is ALL L&G Meals, check it out!!!
• NEW Recipe Book Vol 1