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Tomato Basil Soup

boneless
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Calories 222kcal
Author Sherri Hagymas

Ingredients

  • 2 Tablespoons coconut oil or olive oil
  • 2 cups of cooked chicken breast shredded
  • 1 cup sweet onion chopped
  • 2 cloves garlic minced
  • 2 cups chicken or vegetable stock
  • 1 28 oz can of whole plum tomatoes
  • 1 12 oz can of diced tomatoes
  • 1/4 cup basil pesto
  • Parmesan cheese grated (optional)

Instructions

  • In a stockpot, add olive oil, garlic and onions and cook on medium heat for about 5 minutes.
  • Stir in stock of choice, tomatoes and diced tomatoes.
  • Brig to a boil.
  • Cover pot and simmer for about 15 minutes.
  • In small batches, add the soup to a blender and blend until smooth.
  • Return the soup to pot and add basil pesto and shredded chicken.
  • Simmer for an additional 5-10 minutes.
  • Top with parmesan cheese if desired
  • ENJOY!!

Nutrition

Calories: 222kcal | Carbohydrates: 13g | Protein: 14g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 39mg | Sodium: 627mg | Potassium: 597mg | Fiber: 2g | Sugar: 7g | Vitamin A: 455IU | Vitamin C: 20.2mg | Calcium: 93mg | Iron: 2.4mg