|Total Fat||15 g|
|Saturated Fat||7.5 g|
|Total Carbohydrate||20 g|
|Dietary Fiber||4.5 g|
Save leftovers for lunch.
|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
For each person, top 1 slice of whole-grain bread with hummus and sliced tomatoes and another with Swiss cheese and sliced cucumber.
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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