Tomato Soup with Sautéed Mushrooms and Goat Cheese Recipe
Make the soup according to the directions, but puree only a quarter of the soup, leaving the rest chunky. Heat the oil in a medium nonstick pan over medium heat. Add the mushrooms and sauté until softened, 5 to 7 minutes. Stir the mushrooms into the soup. Top each soup bowl with 1 teaspoon goat cheese and some of the basil ribbons.
Per serving: 4 SmartPoints, 197 calories
From Food, Health, and Happiness: 115 On-Point Recipes for Great Meals and a Better Life (Flatiron Books) by Oprah Winfrey.