Name: Creamy tomato basil soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz silken tofu, drained; 4 oz boneless skinless chicken breast, diced; 1 1/4 cups crushed tomatoes; 2 tbsp tomato paste; 2 cloves garlic, minced; 1 1/2 tsp extra virgin olive oil; 2/3 cup reduced-sodium chicken broth; 1/3 cup fresh basil, torn; 1 tsp balsamic vinegar; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

449 calories

Protein: 43g; 38% of calories
Carbs: 36g; 32% of calories
Fat: 15g; 30% of calories

Instructions

Prep 10 min · Cook 15 min

Heat the olive oil in a medium saucepan over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook for 1 minute more until it darkens and smells sweet.
Add the diced chicken breast, crushed tomatoes, chicken broth, balsamic vinegar, half the salt, and half the pepper to the saucepan. Bring to a gentle simmer. Cover and cook until the chicken is cooked through, about 10 minutes. Done when chicken is 165°F.
Carefully transfer the hot soup mixture to a blender. Add the silken tofu and half of the torn basil. Blend on high until completely smooth and vibrant red.
Return the soup to the saucepan to warm through for 2 minutes if needed. Taste and add the remaining salt and pepper if desired. Pour into a wide bowl and top with the remaining fresh basil.

Nutrition

Ingredients

Instructions

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