Creamy Tomato soup and grilled cheese 

This is one of my all time fall favorites. I’m so happy to have it healthy now! 

What you need…

Tomato soup 

  • 1 cup crushed or purée tomatoes
  • 1/2 cup petite diced tomatoes
  • 3oz ricotta 
  • 1 bay leaf
  • 1/2 tsp Basil dry or up to 1/2  cup fresh chopped basil 
  • A pinch of Garlic powder, red pepper flakes,sea salt and pepper
  • 1/2 cup chicken broth
  • A splash of almond milk

Grilled cheese

  • 1 optavia biscuit 
  • 2oz mozzarella shredded cheese 

How to make it…

  1. Mix your biscuit like it says on the back then spread it out into a sprayed pan then shape thin rectangul shape. Bake for 16 min on 350°
  2. Place your tomatoes, spices, and broth in a pot and bring to a boil. 
  3. Once boiling bring to a simmer and add your almond milk and ricotta cheese. Mix well and let simmer for 15 min 
  4. Once your bread is done place 2oz of mozzarella cheese on top (I sprinkled some Italian seasoning on top)
  5. toast the cheese until melted. Then Cut and place each half together 


This is one complete lean and green, 1 fueling, 2condiments

***If you don’t want to add ricotta then you’ll need to add 3oz of some other lean sometime in the day. 

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