Homemade Tomato Soup with Faux Cheddar Bay Biscuits.
INGREDIENTS
28oz whole canned San Marzano tomatoes
2 cups chicken stock
2 stalks celery
1 carrot
1 yellow onion
1 tbsp garlic
1 tbsp olive oil
3 tbsp Parmesan cheese
3 Faux Cheddar Bay Biscuits (recipe from 12/4/18 or on my website)
1/4 cup non fat Greek yogurt
PREP
1. Cut vegetables into a rough chop. Add to a large pot with garlic and olive oil. Sauté for a couple of minutes.
2. Add in stock and tomatoes with the juice. Bring to a boil and reduce heat to low. Cook for 30-35 minutes.
3. While soup is simmering, cut your biscuits into 4ths. Bake in 425F oven for 8-10 minutes until crispy. Shake the pan every few minutes to stir.
4. Pour soup and yogurt in a blender and blend until smooth. Season with salt and pepper to taste.
5. Makes 3 servings. Nutrition is per bowl. Top with Parmesan cheese and the biscuit croutons.
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