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Tomato Soup

It's like I blinked and it's October. The season is changing; the days are getting shorter and cooler. For many this becomes a season where you loose focus. Those dreary cool days can stun motivation. The abundance of celebrations centered around food make it hard to balance committed eating while allowing the occasional treat.

For me these natural transitions are a great time for me to sit down and refocus on my goals. This season is especially important to make my goals realistic. Realistic in the facts that I'm going to eat some of my kids Halloween candy; I'm going to put to much whip cream on my pie and spend many December evenings having meals that consist of snacks and desserts.

Here is a quick and easy classic recipe you can feel good about this season. Perfect on a cold day. Enjoy.


  • 1 Tbsp. olive oil

  • 1/2 medium onion chopped

  • 5 medium tomatoes chopped

  • 2 cups low-sodium organic chicken broth or vegetable broth

  • 1 tsp. lemon pepper to taste; optional


  1. Heat oil in large saucepan over medium-high heat.

  2. Add onion; cook, stirring frequently, for 3 to 4 minutes, or until onion is soft.

  3. Add tomatoes; cook, stirring frequently, for 2 to 3 minutes, or until tomatoes are soft.

  4. Add broth. Bring to a boil. Reduce heat to low and gently boil for 15 minutes.

  5. Place soup and lemon pepper (if desired) in a blender or food processor; in 2 or more batches, if necessary; cover with lid and kitchen towel, blend until smooth.

  6. Portion into 4 serving bowls.

Portion Fix Containers: 1½ Green, 1 tsp.

A great veggie as part of lunch or dinner.

Find more information about this recipe on Beachbody's blog h ere.


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