Tomato Soup 🍅

It feels like everyone’s getting sick lately, including my husband, who’s somehow been down twice this season. So I was good wife and made his favorite: tomato soup and grilled cheese. But this batch? It hit different. Way better than the other times I’ve made it, and it all came down to one secret ingredient: Calabrian chilis. They added the perfect little kick and completely leveled it up.

Macros: (6 servings)

95 calories | 3g protein | 3g fat | 14g of carbs

Ingredients:

- 5 Tomatoes
- 10 Cherry Tomatos (Optional)
- 1 Red Pepper
- 2 Head of Garlic
- 1 Onion
- 1 Large Carrot
- 1 Tbsp of Calabrian Chilis
- 1 Tbsp of Better Than Bouillon Chicken Base
- 4 Cups of Water
- Fresh Basil

Instructions:

1. Roast your tomatoes, red pepper, and garlic with olive oil and a sprinkle of salt in the oven for 30 mins at 400 degrees (may vary).
2. While those are roasting, sauté your onion and carrots in a pot.
3. When the veggies are done, toss everything in the pot with some chicken base and Calabrian Chilis. I like for everything to simmer for a little bit before adding in the water. Remember to add salt and pepper in every step.
4. Add in water and basil and puree everything together.
5. Serve with a drizzle of olive oil, heavy cream, and red pepper flakes. (optional)