By Keri Glassman, MS, RD
During summer produce season, slicing raw tomatoes into salads is a delicious way to pack in those antioxidants, but when colder weather arrives, canned tomatoes make a perfect stand-in for soups and stews. Serve this super low-cal, delicious soup hot on a cold autumn evening. Throw in some chopped veggies — try cucumber, avocado, celery and bell peppers in summer or sauteed mushrooms and kale in winter, and you’ve got an ideal starter for any meal.
- Tomato Dill Soup
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 (28 oz) can, peeled and diced tomatoes
- 1 (10 ½) ounce can chicken broth
- ½ tsp dried dill weed
- ¼ tsp salt
- ¼ tsp pepper
- 1 bay leaf
1. Sauté garlic and onion in pan with a little olive oil, until tender.
2. Add tomatoes and chicken broth, and then season with dill, salt, pepper, and bay leaf.
3. Bring to a boil and then reduce heat.
4. Simmer for 45 minutes.
5. Remove from heat.
6. Remove bay leaf and transfer to a food processor or use an immersion blender to puree.
7. Serve hot or cold with fresh dill sprinkled on top.
Keri Glassman, MS, RD, CDN, is the founder and president of Keri Glassman, Nutritious Life, a nutrition practice based in New York City, and Nutritious Life Meals, a gourmet, healthy, daily diet delivery program available across the U.S. She is a member of Women's Health Magazine's advisory board and has two columns, Flat Belly Day and Lighten Up, in every issue. She has authored three books: Slim Calm Sexy Diet, The O2 Diet, and The Snack Factor Diet and her expertise is regularly featured on national television shows such as the Today show, Good Morning America, and Access Hollywood Live, among many others. She hosts the series "A Little Bit Better" on Youtube's Livestrong Woman channel and is a prolific writer and commentator with contributions to numerous publications and websites nationwide. Read more of Keri's tips every day: Like her on Facebook and follow her on Twitter.