Tomato & Dill Soup

I’ve been reading a ton on healthy eating. I’m happy to report that week two of my healthy eating challenge has commenced and I’m already 3.5 pounds down. It wasn’t just about losing weight but about eating healthier and getting back to some of the better eating habits I had before the summer. So, during my reading, one of the things I read was great to eat post juice cleanse was lots of soups. Soups tend to be lower in calorie yet you can get all sorts of great ingredients into one cup too.

Here’s a soup that looks healthy, low cal and filling!  It comes from a friend who was happy to share and I can’t wait to try it out (minus the garlic, cuz I’m allergic, but I left that in and listed since I know the rest of the world eats it and that it probably adds some great flavoring!)

Tomato & Dill Soup

 

Ingredients:

2 Tbsp Extra Virgin Olive Oil

3 cloves garlic, minced

1 medium onion, chopped

5 medium sized tomatoes, chopped

1/4 Cup fresh dill weed, chopped

1/4 tsp sea salt

1/4 tsp freshly ground black pepper

4 Cups Vegetable broth

 

Directions:

Heat EVOO in a large saucepan over medium-high heat.

Add onion and garlic, and saute unti they start to soften, about 3-4 minutes.

Stir in the tomatoes, broth, dill weed, salt, and pepper.

Bring to a boil, then reduce heat and simmer for 45 minutes.

Puree the soup in a blender until smooth.

May be served immediately or chilled and served as a cold soup.

*Note – Resist the urge to add cream which will make the soup bland, it will end up creamy tasting on its own!