Tomato Soup (VLCD)


1 tomato
Organic low sodium chicken broth
2 cloves of roasted garlic
Salt (to taste)
Pepper (to taste)
Broil the allotted tomatoes for 5-10 minutes until the skin blackens or use Muir Glen fire roasted tomatoes. Put tomatoes into a saucepot with enough broth to cover. When the tomatoes and broth boil, add the roasted garlic. Puree this mixture with an immersion blender or regular blender. Add salt and pepper to taste. You can also add meatballs to the soup. You get usually 8 very small meatballs from 3.5 ounces of beef. *Meatballs under beef recipes..

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