(1 1/2 Cups)

177 Calories

32g Carbs

5g Fat

7g Protein

1 1/2 carb serving


Serves 4


1 TBS olive oil

1 medium red onion, chopped

2 (28 oz.) cans plum tomatoes

1 can artichoke hearts, in water, chopped

2 medium red bell pepper

1 cup low sodium chicken or vegetable stock

2 tsp dried basil

2 tsp paprika

1 tsp sea salt

1 TBS fresh basil, chopped


  • Heat up a large sauce pan on medium-high heat for 2 minutes.

  • Add the oil and the onion. Saute for about 5 minutes or until the onion becomes translucent.

  • Add the tomatoes, bell peppers, and artichoke hearts. Stir and cook for 5 more minutes.

  • Add the stock, dried basil, paprika, and sea salt. Bring to a boil and then lower the heat to low.

  • Cover and let simmer for 25-30 minutes.

  • Remove from the heat, add the fresh basil, stir, and let cool for 5 minutes.

  • Once cooled, transfer the soup to a blender or use hand blender and puree until it is a smooth consistency.

This is a guest recipe from Manuel Villacorta's new book Flat Belly 365. You can purchase it here for more tasty recipes.