Creamy Tomato Soup

INGREDIENTS (serves 4):

  • 10 medium Roma tomato, washed and diced
  • 2 Tbsp olive oil
  • 4 cloves garlic, minced
  • 1 Tbsp Herbs de Provence
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 2 cups chicken broth
  • 1/2 cup (2 scoops) Unflavored 20/20 Fiber/Protein Powder 
  • 2 Tbsp Fresh basil, cut into ribbons

    1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Lightly coat with nonstick cooking spray and set aside.
    2. In a mixing bowl toss diced tomatoes with olive oil, garlic, Herbs de Provence, sea salt, and black pepper. Arrange in a single layer on the baking
      sheet and place in oven to roast for about 25 minutes.
    3. Transfer roasted tomatoes to a medium-sized pot. Add chicken broth, and 20/20 powder. Using an immersion blender puree until smooth. (If you don’t have an immersion blender puree in batches in regular blender).
    4. Stir in basil and allow to simmer over low heat for 5 minutes.
    5. Remove from heat and serve warm.

    Serves 4, ~1/2 cup per serving. This is a Step 1 Approved Recipe.

    • FOR JOURNALING ON THE F-FACTOR DIET: 6g carbohydrate, 9g fiber 
    • ACTUAL NUTRITIONAL CONTENT PER SERVING: 174 calories, 10g protein, 20g carb, 9g fiber, 11g net carb, 9g sugar, 8g fat, 1g sat fat, 378mg sodium

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