A soup that is low in calories doesn't have to be bland, watered down, or lacking in flavor. There are many ways of making healthy dishes without adding unnecessary amounts of salt and fat.
Ingredients
2 teaspoons olive oil, more for drizzling
1 small onion, finely chopped
1 stalk celery, finely chopped
1 clove garlic, minced
1/2 cup fresh basil, chopped
1 teaspoon fresh thyme leaves
2 (14-ounce) cans diced tomatoes (no salt added)
2 cups non-fat low-sodium chicken broth or vegetable broth
Celery stalks or bread, for serving, optional
Step by step
Gather the ingredients.
In a medium saucepan, heat the olive oil over medium heat.
Add the onions, celery, and garlic and gently sauté until softened, about 5 minutes. Don't allow the garlic to brown.
Add the basil, thyme, tomatoes, and broth of choice. Bring to a boil.
Reduce heat and simmer for 10 minutes. Remove from heat and allow to cool a little.
Use an immersion blender to purée the soup. Alternatively, you can carefully purée the soup in batches in a food processor or blender— always process warm rather than hot soups to avoid accidents.
Purée the soup lightly if you like a chunky consistency. Otherwise, purée it fully for a velvety texture.
Serve it hot (or chill it for a summer soup) drizzled with olive oil. Accompany with bread or a celery stalk stirrer.
