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Rating: 4 stars
9 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Take traditional tomato soup and turn it on its head with this delicious and hearty variation, which can be on your table in less than half an hour.

Barbara Seelig Brown
Recipe by Cooking Light June 2005

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Recipe Summary

Yield:
4 servings (serving size: 1 1/2 cups soup and 2 tablespoons cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 1 minute. Add celery, pepper, and chicken; cook 6 minutes or until mixture is heated through. Add tomatoes and broth; bring to a simmer. Cook 8 minutes. Sprinkle with cheese.Tip: Gorgonzola is a type of blue cheese. You can substitute crumbled feta or goat cheese, if you prefer.

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Nutrition Facts

254 calories; calories from fat 30%; fat 8.4g; saturated fat 4.1g; mono fat 2g; poly fat 0.9g; protein 32.3g; carbohydrates 11.8g; fiber 4.2g; cholesterol 85mg; iron 1.8mg; sodium 699mg; calcium 140mg.
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