Quick and Easy Tomato Soup

This recipe has saved us on winter nights when we’re too tired to cook. The preparation and cooking time together take about 10 minutes. The soup is rich and filling, but doesn’t leave you feeling heavy. Slice a piece or two of whole grain bread for dipping. The soup will keep in the refrigerator for a few days, so take advantage of the leftovers.

(7 votes, average: 3.71 out of 5)

Yum

Quick and Easy Tomato Soup

Ingredients

32 fl oz tomato juice (Make sure you use 100% tomato juice with no added sugar or high fructose corn syrup. Beware of products labeled ‘Tomato Juice Cocktail’.)
1 large onion thinly sliced
2 tablespoons extra-virgin olive oil
1 cup half-and-half or light cream
1 tablespoon finely chopped fresh basil

Instructions

In a pot fry the onions in the olive oil, stirring occasionally until they begin to brown.
Add the tomato juice, stir, and cover until the soup boils. Pour in half-and-half or cream and bring to a boil again.
Stir to make sure the cream doesn’t burn. Lower the heat, add the basil and cook for 2-3 minutes.

Yield: 4

Carbohydrate: 15g per serving

Michael Aviad

Michael Aviad is co-founder of ASweetLife. He was diagnosed with type 1 diabetes in 2002. Michael was born in Santa Barbara and grew up in Jerusalem. He studied law and after passing his bar exam went on to get an MBA with a major in finance. Michael worked for many years as an economist. He and his wife Jess, also a type 1 diabetic, have three sons. Michael loves to run and is always training for the next marathon.

Michael Aviad

Michael Aviad is co-founder of ASweetLife. He was diagnosed with type 1 diabetes in 2002. Michael was born in Santa Barbara and grew up in Jerusalem. He studied law and after passing his bar exam went on to get an MBA with a major in finance. Michael worked for many years as an economist. He and his wife Jess, also a type 1 diabetic, have three sons. Michael loves to run and is always training for the next marathon.