no fat creamy tomato soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 14 oz cans of no salt added diced tomatoes1 large onion3 stalks of celery3 carrots4 cups of low sodium chicken brotha couple of bay leaves (optional) short spray of olive oil
drain tomatoes but reserve the juice
pour into a baking dish
chunk cut onion, celery and carrots pour into same baking dish
use an olive oil spray and lightly cover the vegetables.
roast (bake) at 450 for 20 minutes, stir and cook another 20 minutes
Add chicken broth to tomato juices from the diced tomatoes and boil over medium heat for 40 minutes. Remove the bay leaves and Add the roasted vegetables to the broth mixture. boil another 10 minutes.
Divide up the soup and pour into a blender and blend until smooth. Put into serving size containers and freeze or refrigerate.
Number of Servings: 8
Recipe submitted by SparkPeople user SFRZUCIDLO.
pour into a baking dish
chunk cut onion, celery and carrots pour into same baking dish
use an olive oil spray and lightly cover the vegetables.
roast (bake) at 450 for 20 minutes, stir and cook another 20 minutes
Add chicken broth to tomato juices from the diced tomatoes and boil over medium heat for 40 minutes. Remove the bay leaves and Add the roasted vegetables to the broth mixture. boil another 10 minutes.
Divide up the soup and pour into a blender and blend until smooth. Put into serving size containers and freeze or refrigerate.
Number of Servings: 8
Recipe submitted by SparkPeople user SFRZUCIDLO.
Nutritional Info Amount Per Serving
- Calories: 48.3
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 108.1 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 3.0 g
- Protein: 2.4 g
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