There’s no good time to have GD (or diabetes period). No matter when you’re pregnant, it feels like you’re missing out on something. But don’t let that discourage you. You’re in charge of what foods go into your body. Remember, my GD stands for Great Dining, and I’m here to help come up with ideas so you don’t feel like you’re missing out on anything.
With Valentine’s Day coming up, it might be tempting to cheat on your diet. Dare to be different, Mama. Don’t cheat. That being said, you still deserve something special. If you normally receive treats or a nice meal for Valentine’s, don’t accept an IOU (well, maybe, but make sure you get something GD approved as well). Be forthright, and tell your love what you want — a romantic, home-cooked, diabetic-friendly dinner and dessert. Yes, it can be done!
Tomato soup is a perfect warm soup for the winter, and it’s versatile enough that it can be served in small portions for Super Bowl Sunday (maybe served with Parmesan crisps) while maintaining its delicacy for Valentine’s Day. Not to mention, it’s red enough to be a vampire’s treat for Halloween.
What makes it diabetic friendly?
Tomatoes are high in antioxidants and low in carbs. Garlic is also low in carbs and has great health benefits, making the soup a dish to fill up on.
Tomato Soup
Ingredients
- 3 large tomatoes, halved lengthwise
- 3-4 garlic cloves, minced
- 3 tbsp olive or avocado oil, split
- 2 shallots, minced
- 1 1/2 cups chicken broth
- 3 tbsp tomato paste
- 1 tbsp balsamic vinegar
- Salt and black pepper, to taste
- Fresh basil leaves (optional)
- Dollop sour cream (optional)
- 4 roasted garlic Triscuit crackers, crumbled (optional)
Directions
Preheat oven to 400 degrees F. Arrange tomatoes cut side up in a lined cookie sheet. Brush garlic and 2 tbsp oil on tomatoes. Roast until tomatoes are soft when poked with a fork (15-20 minutes). Remove and discard skins.
In a saucepan, over med-low heat, warm 1 tbsp oil. Add shallots and sauté. Add tomatoes, broth, tomato paste, and vinegar. Bring to a boil. Reduce heat to low. Simmer uncovered until thickened, about 10 minutes. Season with salt and pepper.
Using a blender, puree soup to desired smoothness. Top individual bowls with fresh basil, sour cream, and crumbled roasted garlic Triscuit crackers as croutons.
Tips and variations
- You can use an immersion blender to blend the soup so you don’t have to pour hot liquid into the standard, countertop blender. Keep the blades submerged and in a tall container. I’d also recommend making a splashguard with a paper plate or a dishcloth that you don’t mind staining.
- If you like spice, try replacing the basil with chipotle powder or chop a chipotle up from a can in adobo sauce (be careful of the carb count if you choose this option — different brands add different ingredients)
- Don’t skip out on the balsamic vinegar. If you don’t have that, use another like red wine vinegar if you have it. A lot of tomato soups add sugar to balance out the acidity. This one uses the balsamic vinegar for that purpose.
Make it a meal
- Tomato soup
- Serve with a protein (making sure there are no added carbs) such as pork, beef, chicken, fish, seafood, or tofu
- 8oz glass of milk (1 serving carb)
- 1 cup of strawberries or raspberries or a combination of the two (try adding a touch of balsamic vinegar to jazz up your berries) (1 serving carb)
* Pairs well with Mixed Greens with Steak and Blueberries (recipe coming soon!) - Choose one of the following (if not adding Triscuits to the soup):
- Add a starchy side such as a whole grain or corn quesadilla or a whole grain roll (1 serving carb)
- Serve it with a protein/carb combination such as a burger on a whole wheat bun, or with a whole wheat pasta dish (1 serving carb)
My GD 