Garlic Tomato Soup

Garlic Tomato Soup


Makes: 4 servings

  • 1 can (28 ounces) whole peeled tomatoes in juice

  • 1 bag (16 ounces) frozen pepper stir-fry

  • 1 cup lower-sodium chicken broth

  • 1 cup orange juice

  • 4 cloves garlic, peeled

  • 1 jalapeño chile pepper, seeded and chopped

  • 1 slice whole-grain bread, torn into pieces

  • 3 tablespoons fresh cilantro leaves, for garnish

  • Lime wedges, for serving




In a blender (working in batches if necessary), combine tomatoes, peppers, broth, orange juice, garlic, jalapeño, and bread and blend until smooth. Transfer tomato mixture to a large pot. Season with salt and black pepper to taste. Heat over medium-high heat for 10 minutes, or until soup is warm.

Garnish soup with cilantro and serve with lime wedges.

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