• Tomato (allowed amount),
  • ½ cup stock
  • 4 cloves (less or more) roasted garlic
  • Himalayan salt and pepper to taste
  • 1 tablespoon fat free milk, optional.


Grill the tomatoes for 5-10 minutes until the skin darkens.

Put tomatoes into a pot with enough stock to cover.

When the tomatoes and broth boil, add the roasted garlic.

With a blender, puree the mixture.

Add salt and pepper to taste.

Once off heat, add optional milk.

I also add meatballs to the soup if I have some available in the fridge/freezer.
I can usually get 8 very small meatballs from 100 grams of beef.

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