Tomato Basil Soup with Grilled Chicken
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
4 cups fresh tomatoes, chopped (or one 28-ounce can of whole tomatoes, drained)
2 cups low-sodium vegetable or chicken broth
1 cup fresh basil leaves, packed
1 teaspoon dried oregano
Salt and black pepper to taste
2 boneless, skinless chicken breasts
1 teaspoon paprika
1 tablespoon lemon juice
Fresh basil leaves for garnish 
Instructions
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
2. Add the chopped tomatoes to the pot along with the vegetable or chicken broth, dried oregano, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes, allowing the flavors to meld.
3. While the soup simmers, preheat a grill pan or outdoor grill over medium-high heat. Season the chicken breasts with paprika, lemon juice, salt, and pepper.
4. Grill the chicken for 6 to 7 minutes on each side, or until the internal temperature reaches 165 degrees Fahrenheit. Remove the chicken from the grill and let it rest for a few minutes before slicing it into strips.
5. After the soup has simmered, add the fresh basil leaves to the pot and use an immersion blender or a countertop blender to puree the soup until smooth. If using a countertop blender, be sure to allow the steam to escape, and blend in batches if necessary.
6. Taste the soup and adjust seasoning if needed. Serve the soup hot, topped with sliced grilled chicken and garnished with additional fresh basil leaves.
Enjoy this hearty, low-carb, and diabetic-friendly tomato basil soup paired with flavorful grilled chicken for a satisfying lunch.
