Tomato soup is hands down my favorite soup.  

My late husband however, couldn’t stand it.  It was probably because he told me he had a date that told him she was preparing him an Italian dinner.

My husband walked into the kitchen, and was horrified when he saw her warm up a can of Campbell’s tomato soup and used that as the pasta sauce.

He was forever turned off from tomato soup after that moment!

By microwaving the carrots for 3 minutes, this soup is literally ready in 5 minutes.  Winning! 

Ingredients

  • 2 cups water
  • 1 large carrot
  • 2 teaspoons chicken bouillon
  • 14.5 ounce can fire roasted tomatoes
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • pinch crushed red peppers

Instructions

    1. Slice the carrots and add 2 cups of water to a microwave safe dish.  Microwave for 3 minutes, or until the carrots are fork tender.
    2. In a blender, and the carrots with water and remaining ingredients.  Blend for 2 minutes. 
    3. My sandwich was 13 points, the soup was zero.  It was filling and delicious!

Nutrition Information:

Yield: 2

Serving Size: 1

Amount Per Serving:

Calories: 72Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 1268mgCarbohydrates: 15gFiber: 6gSugar: 8gProtein: 3g

Did you make this recipe?

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If you are a soup lover like me, check out my soup category!