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High Protein Tomato Soup

A nutritious and delicious twist on classic tomato soup, packed with high-protein ingredients and bursting with flavor.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans 14 oz each of diced tomatoes (preferably low-sodium version)
  • 1 cup vegetable broth
  • 1 cup cooked lentils (or your choice of high-protein beans)
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 tablespoons olive oil
Optional Garnishes
  • Fresh basil for garnish
  • Greek yogurt for creaminess

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become soft and fragrant, about 3-4 minutes.
  2. Pour in the diced tomatoes with their juices and the vegetable broth. Stir well to combine.
  3. Sprinkle in the dried basil, oregano, salt, and pepper. Bring the mixture to a gentle boil.
  4. Reduce the heat to low, and using an immersion blender, purée the soup until it reaches your desired consistency.
  5. Stir in the cooked lentils (or beans) and let the soup simmer for an additional 5-10 minutes, allowing all the flavors to meld together beautifully.
  6. Serve up hot, garnished with fresh basil and a dollop of Greek yogurt for an added touch of creaminess.

Notes

Store leftover soup in an airtight container for up to 3 days in the refrigerator, or freeze for up to 3 months. Reheat gently on the stove, adding a splash of broth or water if needed.