Name: Roasted tomato basil soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 4 medium plum tomatoes, halved; 1/2 medium yellow onion, sliced into wedges; 2 cloves garlic, peeled; 1 tsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 cup reduced-sodium chicken broth; 1/2 cup fresh basil; 1 high-protein pita bread; 1/4 cup reduced-fat cheddar cheese, shredded; 4 slices low salt deli turkey, sliced; 4 olive oil cooking sprays

Nutrition

Per serving

474 calories

Protein: 48g; 38% of calories
Carbs: 42g; 33% of calories
Fat: 16g; 29% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. On a half-sheet pan, toss the tomatoes, onion, and garlic with olive oil, half the salt, and the black pepper. Arrange the tomatoes cut side up and roast for 30 minutes until soft and charred at the edges.
Transfer the roasted vegetables and any pan juices into a blender. Add the chicken broth and fresh basil. Blend on high until completely smooth, then pour into a small pot on the stove over low heat to keep warm.
Stuff the turkey and cheese into the pita. Heat a skillet over medium heat and coat with cooking spray. Toast the pita for 3 minutes per side until the bread is crisp and the cheese has melted. Done when cheese is melted.
Check the soup consistency and add a splash of water if too thick. Season with the remaining salt if needed. Serve the hot soup in a bowl alongside the pita melt.

Nutrition

Ingredients

Instructions

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