Rustic Tomato-Basil Soup

Amazing! Looking very forward to making this off and on throughout the fall/winter season! So incredibly easy too. Simply throw everything into the blender and then heat it up. Magnifico!

Ingredients:

- 3/4 cup fat-free half and half

- 1/4 cup fresh basil leaves

- 1 Tbs olive oil

- 2 Tbs lemon juice

- 1 Tbs Splenda

- 1 tsp. kosher salt (or sea salt)

- 1 tsp. pepper

- 3 large beefsteak tomatoes (those wonderful big juicy ones), chopped

- 2 green onions, chopped

- 1/2 tsp. minced garlic (tip: you can buy a jar of garlic already minced to save time)

- parmesan cheese

Combine all ingredients, except parmesan, into a blender and blend until smooth. Transfer to a sauce pan and heat to desired temperature. Add 1/2 Tbs parmesan to each bowl of soup before serving. You can also garnish with more basil as well. If you'd like a printer-friendly version of this recipe, Click Here.

"Never stop doing your best just because someone doesn't give you credit." - Anonymous 

Tomato Basil Pasta Soup

My favorite kinds of recipes are the ones that list the ingredients with these simple directions: "Throw it all in!" That's how easy this perfectly-seasoned pasta soup is to make!

Ingredients:

- 6 oz. pasta (I used 100% whole grain spaghetti), broken into smaller pieces
- 1, 15 oz. can diced tomatoes with liquid
- 1/2 of a large sweet onion, diced
- 3 cloves of garlic, diced
- 2 tsp. dried oregano leaves
- 3 large basil leaves, chopped (or 1 Tbs dried basil leaves)
- 5 cups vegetable broth (low sodium)
- 2 cups water
- 1 Tbs olive oil
- 1/2 tsp. creole seasoning or red pepper flakes (optional)
- 1/2 tsp. sea salt 
- 1/2 tsp. pepper
- parmesan cheese for garnish (optional)

Place all in large stock pot. Cover and bring to a boil. Reduce to low simmer, keep covered, and cook for 10 to 15 minutes. Season to taste if desired and garnish with parmesan cheese. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here. 

"Often the eyes articulate what the mouth doesn't." - Anonymous

Low-Point Tomato Zucchini Soup

My husband and I love going out for lunch. However, doing this too many times causes you to use a bit too many of your daily allotted points, leaving very little for a delicious supper. Got it covered with this super savory soup for only .5 points a cup! Awesome! Going to add this recipe to my list of "make often, especially after high-point lunches!"


Low-Point Tomato Zucchini Soup
Ingredients:
- 2 medium zucchini, chopped
- 1/4 cup red onion, chopped
- 1 1/2 tsp. olive oil
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. Goya Adobo seasoning
- 1/4 tsp. Italian seasoning
(use any of your favorite seasonings to taste. It doesn't have to be these.)
- 1 cup Spicy V8 Juice
- 1 cup chicken broth
- 1 large tomato, chopped
- 3 large fresh basil leaves, chopped
In a large skillet, saute the zucchini and onion in olive oil until crisp-tender. Sprinkle in seasonings and add the V8 juice, chicken broth, basil, and chopped tomato. Cook until heated through. OPTIONAL: Add 2 strips of crumbled cooked bacon. If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 4 cups
Serving size - 1 cup
Points per serving - .5
Points per serving with bacon - 1

"All that we are is the result of what we have thought." - Budha