Tomato Soup
With just one WW point this tomato soup recipe is a very healthy recipe, making it an ideal option for Weight Watchers diets.
Servings: 4 people
Ingredients
- 4 cups fresh peeled and diced tomatoes (about 800 g)
- 1 cup of tomato juice or 3 tablespoons tomato paste
- 1 small potato, peeled and diced
- 1 large white onion, chopped
- 2 cloves of garlic, minced
- 4 cups chicken broth
- 1 teaspoons olive oil
- Salt and pepper to taste
Instructions
- Start by peeling and dicing the fresh tomatoes. If you find it more convenient, you can use canned tomatoes. In a large pot, heat the olive oil over medium heat. Add the chopped onions and minced garlic. Sauté until the onions become translucent and the garlic is fragrant.
- Introduce the diced tomatoes and peeled potato into the pot. Stir well to combine with the sautéed onions and garlic.
- Pour in the chicken broth and tomato juice ensuring it covers the tomatoes and potatoes. Bring the mixture to a gentle boil. Reduce the heat to low, cover the pot, and let the soup simmer for about 20-25 minutes or until the potatoes are tender. Stir occasionally to prevent sticking.
- Allow the soup to cool slightly before using an immersion blender or transferring it to a regular blender. Blend until you achieve a smooth, velvety consistency.
- Return the soup to the pot over low heat. Season with salt and pepper to taste. Stir well and let it simmer for an additional 5 minutes to allow the flavors to meld.
- Ladle the hot tomato soup into bowls. Optionally, garnish with a sprinkle of fresh herbs. Serve with a spoonful of Greek yogurt or your favorite soup accompaniment.
- Feel free to adjust the consistency by adding more broth if needed.
Notes
1 Weight Watcher point only
Nutrition
Serving: 386g | Calories: 76kcal | Carbohydrates: 11g | Protein: 3.6g | Fat: 2.7g | Saturated Fat: 0.4g | Sodium: 503mg | Potassium: 444mg | Fiber: 3.2g | Sugar: 4.7g | Calcium: 27mg | Iron: 1.1mg