Tomato soup with a surprise ingredient-POTATOES-that bumps up the nutrition and makes it perfect as an after-workout meal or snack.
2 ½ lbs. petite yellow potatoes, cut into 1-inch pieces
3 Tablespoons olive oil
1 garlic clove, minced
½ teaspoon dried rosemary
¼ teaspoon salt
¼ teaspoon black pepper
28 ounce can crushed tomatoes
2 cups low-sodium chicken or vegetable broth
2 cups reduced-fat milk
1/3 cup shredded parmesan cheese
Prep Time: 15min | Cook Time: 30min
Preheat the oven to 425 ° F.
In a large bowl, mix together potatoes, oil, garlic, rosemary, salt, and pepper. Spread out in a large baking pan and cover with foil. Cook for 20 minutes. Remove from oven and stir potatoes. Return to oven, uncovered, and roast for another 10 minutes or until golden brown.
Place roasted potatoes in a large pot with crushed tomatoes and broth. Use an immersion blender to puree soup (or put ingredients in a blender and then return to the pot.)
Slowly mix in the milk and heat the soup until warm. Ladle into bowls and sprinkle each with 1 tablespoon of Parmesan cheese.
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