Women’s Health USA – September 2019

82 / WOMEN’S HEALTH SEPTEMBER 2019

Tomato-

Basil Soup

TOTAL: 40 MIN SERVES: 4

1 Tbsp olive oil, plus more

for drizzling

1 lb onions, thinly sliced

2 cloves garlic, thinly
sliced

Kosher salt and

pepper

3 lbs tomatoes, cut into

pieces

1 large sprig basil,
plus small leaves for
serving

Parmesan rind

(optional)

1. Heat oil in a large Dutch
   oven on medium. Add
   onions, garlic, and ½ tsp
   salt and cook, covered,
   stirring occasionally, until
   tender, about 8 minutes.


2. Add tomatoes, basil,
   Parmesan rind (if using),
   and 3 cups water. Bring to
   a boil, then simmer, stir-
   ring occasionally, until
   tomatoes are very tender
   and liquid has reduced
   slightly, about 20 minutes;
   discard Parmesan rind.


3. Using an immersion
   blender or a standard
   blender (in batches),
   puree soup. Season with
   ½ tsp pepper and serve
   drizzled with oil and basil,
   if desired.
   Per serving: 160 cal, 7.5 g fat (1 g
   sat), 4 g protein, 260 mg sodium,
   22 g carb, 12.5 g sugars (0 g added
   sugars), 5.5 g fiber

BREAK

THEM DOWN

Save firm

tomatoes for slicing

onto sandwiches or

salads. The soft, wrinkly

ones are perfect for

gravy, a quick roast,

or this delicious

soup.