This healthy tomato soup BURNS belly fat! Simple, nutritious and delicious recipe

Ingredients

• 3-4 cloves Garlic (peeled and minced)
• 1 piece Onion (medium, finely chopped)
• 1 piece Carrot (large, peeled and diced)
• 2-3 stalks Celery Stalks (diced)
• 2 pieces Red Bell Pepper (diced)
• 500 grams Ripe Tomatoes (chopped)
• 1 tablespoon Italian Herb Blend (dried (oregano, basil, thyme))
• to taste teaspoon Salt (adjust as needed)
• a pinch teaspoon Sugar (balances tomato acidity)
• to taste teaspoon Black Pepper (freshly ground)
• 1 tablespoon Tomato Paste (concentrated)
• 1 liter Chicken Broth (low‑sodium; can substitute vegetable broth)
• 2 pieces Bay Leaves
• 2 tablespoons Olive Oil (for sautéing)
• 100 ml Heavy Cream (adds richness; optional)
• 2 tablespoons Fresh Parsley (finely chopped for garnish)
• 4 slices Bread (crusty, for serving on the side)

Instructions

1. Prepare Vegetables

   Peel and mince the garlic, finely chop the onion, peel and dice the carrot, dice the celery stalks, dice the red bell peppers, and roughly chop the tomatoes.

   Time: PT10M

2. Sauté Garlic

   Heat the olive oil in the large pot over medium heat and add the minced garlic. Cook, stirring constantly, for about 2 minutes until fragrant but not browned.

   Time: PT2M

   Temperature: Medium heat

3. Cook Onion

   Add the chopped onion to the pot and sauté for 5 minutes, stirring occasionally, until the onion becomes translucent.

   Time: PT5M

   Temperature: Medium heat

4. Add Remaining Vegetables

   Stir in the diced carrot, celery, and red bell pepper. Cook for 3 minutes, allowing the vegetables to soften slightly.

   Time: PT3M

   Temperature: Medium heat

5. Season and Add Tomato Base

   Add the chopped tomatoes, Italian herb blend, salt, a pinch of sugar, black pepper, and tomato paste. Stir well and cook for 2 minutes to meld the flavors.

   Time: PT2M

   Temperature: Medium heat

6. Add Broth and Bay Leaves

   Pour in the chicken broth, add the bay leaves, and increase the heat to bring the soup to a gentle boil.

   Time: PT5M

   Temperature: Medium‑high heat

7. Simmer Soup

   Reduce the heat to low, cover the pot, and let the soup simmer gently for 30 minutes.

   Time: PT30M

   Temperature: Low heat

8. Finish with Cream

   Remove the bay leaves. If you prefer a smoother texture, blend part of the soup with a blender or immersion blender. Stir in the heavy cream and heat for another 2 minutes just to warm through.

   Time: PT2M

   Temperature: Low heat

9. Season, Garnish and Serve

   Taste and adjust salt or pepper if needed. Ladle the soup into bowls, garnish with chopped fresh parsley, and serve with crusty bread on the side.

   Time: PT3M

Nutrition Facts

Calories

180

Protein

5 g

Carbohydrates

20 g

Fat

8 g

Fiber

4 g