Tomato Soup

Diabetic-Friendly Tomato Soup

Ingredients

• 4 medium ripe tomatoes, chopped
• 1 tbsp olive oil
• 2 cloves garlic, minced
• ½ small onion, chopped
• 2 cups low-sodium vegetable broth
• ½ tsp black pepper
• ½ tsp salt (or to taste)
• ½ tsp dried basil or fresh basil
• ¼ cup unsweetened Greek yogurt or light cream (optional for creaminess)

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Instructions

1. Sauté
   • Heat olive oil in a pot.
   • Add onion and garlic, cook 2–3 minutes until soft.
2. Cook tomatoes
   • Add chopped tomatoes and cook 5–7 minutes until they soften.
3. Add broth
   • Pour in vegetable broth, add salt, pepper, and basil.
   • Simmer 10–15 minutes.
4. Blend
   • Use a blender or immersion blender to make the soup smooth.
5. Add creaminess (optional)
   • Stir in Greek yogurt or light cream.
6. Serve
   • Garnish with fresh basil or a drizzle of olive oil.

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Nutrition (approx. per serving)

• Calories: ~90
• Carbs: ~8–10 g
• Fiber: ~2 g
• Protein: ~3 g

✔ Low glycemic
✔ No added sugar