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  • Juanita Weaver-Reiss

It's cold outside...

When the seasons are changing from fall into winter, it is time for soup and sandwiches for a quick meal.

I usually like tomato soup with grilled cheese sandwiches. It may come from childhood memories of those two together.

So for the soup of the day, to make it warmer inside, since it is cold outside, tomato soup.

Tomato Soup

Prep time 5 minutes

Cook time 20 minutes

Total time 25 minutes

Yield 4 servings


  • 2 tablespoons olive oil

  • 3 cups chopped onions

  • 1 tablespoon fresh garlic

  • 3 cups chicken broth

  • 1 (28 -ounce) can crushed tomatoes

  • 1 teaspoon oregano

  • 1 teaspoon sea salt

  • 1/2 teaspoon black pepper

  • 1 bay leaf

  • Optional toppings - grated Parmesan cheese, fresh basil, and/or croutonsD


  1. In a Dutch oven or soup pot, heat olive oil over medium high heat. Add onions and saute for 4 minutes, stirring constantly. Add garlic and cook until fragrant - about 30 seconds - continuing to stir.

  2. Add chicken broth, tomatoes with juice, oregano, salt, pepper and bay leaf. Stir well to combine. Bring to a gentle boil and reduce heat to a simmer.

  3. Cover and simmer for 15 minutes. Remove and discard bay leaf. Puree to smooth consistency in blender.

  4. Place soup in batches into blender or food processor. Use caution when blending the hot liquid. Blend small amounts at a time and hold lid down while blending.

  5. Top with desired toppings.

Nutrition Facts

Serves 4

Amount Per Serving

Calories156, Total Fat 8.1g, Cholesterol 3.7mg, Sodium1236.4mg, Total Carbohydrate 20.1g, Sugars11g, Protein 4.3g

"The benefits to working with Juanita and doing the MRT/Leap diet are: Having a dietitian in my pocket, as a result of Juanita’s help, I have already lost 11 pounds, and my inflammation and pain have reduced greatly. My feet are no longer swollen." Cindy


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