Name: Creamy tomato basil soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 8 oz silken tofu, drained; 1 1/4 cups crushed tomatoes; 1 tbsp tomato paste; 2 cloves garlic, minced; 1 tsp olive oil; 2/3 cup reduced-sodium chicken broth; 1/3 cup fresh basil, torn; 3/4 tsp salt; 1/4 tsp black pepper; 3/4 tsp balsamic vinegar; 1/2 tsp sugar; 2 slices sourdough bread, toasted; 2 tbsp unflavored whey protein powder

Nutrition

Per serving

760 calories

Protein: 47g; 24% of calories
Carbs: 111g; 58% of calories
Fat: 15g; 17% of calories

Instructions

Prep 10 min · Cook 15 min

Heat the olive oil in a small saucepan over medium heat. Add the minced garlic and tomato paste, stirring for 2 minutes until the paste is fragrant and darkens.
Add the crushed tomatoes, chicken broth, salt, black pepper, balsamic vinegar, and sugar to the pan. Bring to a boil, then reduce heat and simmer for 10 minutes.
Transfer the tomato mixture to a blender. Add the drained silken tofu, the protein powder, and half the fresh basil. Blend on high until completely smooth.
Return the soup to the saucepan. Stir over medium-low heat for 4 minutes until steaming and hot. Pour into a bowl, garnish with the remaining basil, and serve with the toasted sourdough.

Nutrition

Ingredients

Instructions

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