Skip the Campbell's Tomato Soup

2 cups diced tomatoes
1/2 tsp each. dried thyme, oregano, and basil
1 cup vegetable or chicken broth
3 cloves garlic
2 tbsp. chopped onion

Optional toppings:
1 tbsp. grated fresh parmesan
1 1/2 tbsp. prepared pesto
(these are BOTH in the calorie count. Cutting one or both saves between 20 and 50 calories!)

In a small-ish sauce pan, sautee the onions and garlic with a spritz of non-stick spray over medium heat.

When the onions are soft and the garlic is golden, add in the tomatoes, dried herbs, and chicken broth. Cover, and let simmer for 7-10 minutes.

Remove the soup from the heat and blend to desired consistency (I blend it until there are no chunks, just tiny tomato bits) using either a stick blender or food processor. Return to the heat and bring back to a near simmer.

Ladle the soup into bowls and garnish with 1/2 tbsp. of parmesan cheese and 2 teaspoons of pesto. Serve with a crusty baguette spread with some chevre and fresh basil for the ultimate light dinner!

Number of Servings: 2

Recipe submitted by SparkPeople user BTVMADS.