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Tomato Basil Soup
boneless
Course
Soup
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
40
minutes
minutes
Servings
6
Calories
222
kcal
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
¼
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:
222
kcal
|
Carbohydrates:
13
g
|
Protein:
14
g
|
Fat:
12
g
|
Saturated Fat:
5
g
|
Cholesterol:
39
mg
|
Sodium:
627
mg
|
Potassium:
597
mg
|
Fiber:
2
g
|
Sugar:
7
g
|
Vitamin A:
455
IU
|
Vitamin C:
20.2
mg
|
Calcium:
93
mg
|
Iron:
2.4
mg