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a boil. Reduce heat to a medium-low, and stir in
the florets. Simmer until vegetables are tender.
2.
Once tender, separate the solids from liquids. Put
about half the broth and half of the solids into the
blender jar. Blend on Low for about 10 seconds
and switch to High to blend thoroughly. Transfer
soup into a clean pot. Repeat with remaining
ingredients.
3. Taste and adjust seasoning as desired.
Nutritional information per serving (1 cup):
Calories 76 (4% from fat) • carb. 17g • pro. 4g • fat 0g
• sat. fat 0g• chol. 0mg • sod. 795mg
• calc. 54mg • fiber 4g
Creamy Tomato Soup
So simple and satisfying, this soup can be made in
less than 20 minutes.
Makes about six 8-ounce servings
2 teaspoons olive oil
1 small to medium onion, chopped
2 garlic cloves, chopped
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon dried thyme
2 cans (14.5 ounces each) diced tomatoes
1 cup reduced sodium chicken broth
½ cup heavy cream
1. Heat the oil in a medium saucepan over medium
heat. Add the chopped onions and garlic with the
salt, pepper and thyme. Sauté until soft and
fragrant, about 5 minutes.
2. Add the tomatoes and chicken broth and turn up
heat so that the soup comes to a boil. Once
boiling, reduce temperature to maintain a healthy
simmer. Add the cream and let simmer for about
5 to 8 minutes.
3. Once finished, add ingredients to the blender jar.
Blend, starting on Low for about 5 to 10 seconds,
and then increase to High for 45 seconds total.
4. Taste and adjust seasoning accordingly before
serving.
Nutritional information per serving (1 cup):
Calories 102 (67% from fat) • carb. 6g • pro. 2g • fat 7g
• sat. fat 5g • chol. 27mg • sod 474mg • calc. 21mg • fiber 1g
Gazpacho
Great for a hot summer day, serve this simple no-cook
soup at your next barbecue.
Makes about 8 cups
3 cups tomato or vegetable juice cocktail,
divided
1 to 2 garlic cloves
1 large celery stalk, peeled and cut into
1-inch pieces
1 medium to large cucumber, peeled halved
lengthwise, seeded and cut into 1-inch
pieces
1 red or yellow bell pepper, cored, seeded
and cut into 1-inch pieces
1 jalapeño, seeded and cut into ½-inch
pieces
6 green onions, trimmed and cut into ½-inch
pieces
4 medium tomatoes, cored, seeded and cut
into 1-inch pieces
3 tablespoons sherry vinegar
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1. Put 1 cup of the juice, garlic, celery, cucumber,
pepper, jalapeño and green onions to the blender
jar. Blend on Low until vegetables are medium-
finely chopped, about 15 to 20 seconds. Transfer
to a large serving bowl.
2. Add the remaining juice with the tomatoes. Pulse
the blender on High, about 4 to 5 times to chop
(or you may blend it if a smoother gazpacho is
preferred). Add to the bowl of vegetables/juice.
Season with the sherry vinegar, salt and pepper,
adjusting amounts to taste.
3. Chill well before serving.
Nutritional information per serving (1 cup):
Calories 45 (4% from fat) • carb. 10g • pro. 2g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 206mg • calc. 32mg • fiber 2g