High Protein Tomato Soup
Upgrade your favorite prepared tomato soup with crispy balsamic ground beef crumbles, ricotta cheese, and fresh basil.
Servings: 3 Servings
Calories: 495kcal
Ingredients
- 5 cups Tomato Soup I used 2 containers of Trader Joe's Tomato Feta Soup (see notes)*
- 1 teaspoon Olive Oil
- 16 oz Extra Lean Ground Beef
- 2 Tablespoons Balsamic Vinegar
- 2 Tablespoons Honey
- 2 Tablespoons Water
- 1 teaspoon Black Pepper
- 1 teaspoon Kosher Salt
- ½ teaspoon Italian Seasoning
For Serving
- ½ cup Part Skim Ricotta Cheese
- 1 oz Fresh Basil chopped
- Focaccia or Your Choice of Bread optional
Instructions
- Add the soup to a saucepan over medium-low heat to warm. (Or microwave according to the instructions on its packaging.)
- Heat 1 teaspoon of olive oil in a pan over medium-high heat before adding the ground beef. Cook on both sides for 2-3 minutes until a nicely browned crust has formed before breaking the beef apart and fully cooking.
- Add the vinegar, honey, water, black pepper, salt, and Italian seasoning to the cooked beef. Stir well and cook until the beef has absorbed the sauce and started to caramelize on the bottom, another 1-2 minutes.
- Plate the warmed soup (about 1 ⅔ cup per serving) and top with the ⅓ of the beef, about 2 ½ tablespoons of ricotta, and freshly chopped basil. (I also like a pinch of red pepper flakes and a tiny drizzle of olive oil.)
Notes
*I've obviously not tested with every tomato soup under the sun, but I would assume any prepared tomato soup works well as a substitute. I would aim for a creamier tomato soup, if possible. Whole Foods has a tomato parmesan soup in their deli, for example, with similar macros.
Want more soup per serving? Try extending the soup by adding something like chicken bone broth and simmering a bit longer. More soup with minor caloric changes.
Nutrition
Serving: 1 bowl | Calories: 495kcal | Carbohydrates: 37g | Protein: 41g | Fat: 21g | Fiber: 5g