This soup was adapted from a Rachael Ray recipe. People seem to be very divided about how they feel about Rachael. They love her or hate her… but nothing much in between. I think she’s great -- fun to watch, down to earth, charming -- but I find that her recipes include WAY too many fattening ingredients. This soup sounded great, but originally included 1/2 cup of olive oil. I increased the liquid ingredients, decreased the oil, and omitted the cheese (you can add a sprinkle on top if you’d like). The end result was a thick, rich and flavorful soup -- hearty and satisfying. Serve it with a green salad and a piece of bread and you’ve got an easy meal. Plus, you get plenty of lycopene.

Tuscon Tomato Bread Soup

-         2 cups chopped chewy Italian bread (such as ciabatta)

-         2 tbsp olive oil

-         1 sprig fresh rosemary

-         4 cloves garlic, chopped

-         1 small onion, chopped

-         14 ounce can chicken broth

-         28 ounce can crushed tomatoes (get an authentic Italian brand for best results)

-         28 ounce can diced tomatoes

-         20 leaves of fresh basil, torn or shredded (about a cup)

-         salt, pepper, oregano

In a medium soup pot heat olive oil, and then add the sprig of rosemary and chopped garlic. Add the chopped onion and sauté until it becomes soft and translucent. Remove and discard the rosemary sprig. Add the chicken broth and crushed and diced tomatoes. Season with salt, pepper and oregano. Heat until the soup begins to bubble. Add the chopped bread and stir until the bread melts into the soup, thickening it. Stir the basil into the soup. Serve immediately.

Makes 6 servings. Each serving contains 172 calories, 6 grams of fat and 5 grams of fiber. A serving also contains 67% of the RDA for Vitamin C. Weight Watchers points per serving - 3.