1 tablespoon extra virgin olive oil
4 slices turkey bacon, chopped
3 garlic cloves, chopped
1 onion, chopped
3 celery stalks, chopped
2 carrots, chopped
Salt and Pepper
4 cups chicken stock
1/2 tsp. dried oregano
1 (28-0z) can low sodium crushed tomatoes
1 tsp. sugar
2 tsp. paprika
1/4 cup skim milk
3 tbsp. chopped fresh chives
Directions:
Heat the olive oil in a medium soup pot over medium-high heat. Add the copped bacon and cook until crisp, 2 to 3 minutes. Using a slotted spoon, transfer the crispy bacon to paper towels to drain and reserve for the top of the soup. To the same pot, add the garlic, onions, celery, and carrots and season with salt and pepper. Cook for 5-6 minutes, until the vegetables are tender. Scoop the veggies into a food processor, add about 1/2 cup of the chicken stock and the oregano, and puree until smooth. Return the pureed veggies to the pot, place back over medium-high heat, and add the remaining chicken stock, the crushed tomatoes, the sugar, and the paprika. Bring the soup up to a bubble, stir in the milk, and serve warm.
5 Servings, 110.6 Calories, 5.5g fat, 1.9g saturated fat, 1.4g polyunsaturated fat, 3.9g monounsaturated fat, 16.6mg cholesterol, 1165mg sodium, 755.6mg potassium, 12.2g total carbs, 0.8g dietary fiber, 2.3g sugar, 4.2g protein
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