Note: On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Take it away, Kristen!
A few weeks ago, I fell into possession of 40 yellow tomatoes, which eventually became a lovely salad, lots of salsa, and enough of Bon Appétit's yellow tomato soup to feed the entire cast of Glee until graduation. The soup was a particular highlight, not only for its health quotient and deep, smoky flavor, but for its seemingly infinite adaptability. We froze a full gallon of the leftovers, and it's been a ball devising new ways to serve it.
One night, with the simple addition of elbow macaroni and cannellini beans, it became a filling pasta e fagioli dinner. A few days later, I added thin slices of cheesy bread to make a satisfying first course lead-in to a fish entrée. And of course, we've been eating the soup plain, with perhaps a side salad for light lunches. No kidding, this stuff is the best.
While I suspect similar alterations could be made to any tomato-based soup with excellent results, I like the yellow tomato-bacon-chipotle base combination here. It's unexpected and feels like cheating, though the soup remains incredibly light. With only 123 calories and about four grams of fat per cup, you can indulge a little with add-ons (see: bread, cheesy). And for a healthy eater, it doesn't get better than that.
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