These flavored wraps are dinner enough on their own, but a quick tomato soup turns them into a proper meal. The rosemary and olive oil in the wrap do half the work for you, so you just need to build on what's already there.

Serves 2. 25 minutes, 15 at the stove.

About 50 calories a serving, 1 g protein, 9 g carbohydrate, 1 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon olive oil in a pot over medium heat and dice 1 small onion finely. Add the onion and cook until softened, about 3 minutes, stirring often.3 min
2. Mince 2 cloves garlic and add to the pot, stirring constantly for 30 seconds until fragrant.
3. Pour in one 14-ounce can of tomatoes with its liquid, breaking up the tomatoes as they go in. Bring to a simmer and cook for 10 minutes, stirring occasionally, until the soup thickens slightly.10 min
4. While the soup cooks, wrap two of the rosemary wraps loosely in foil and place them in a 350°F [175°C] oven for 5 minutes to warm through.5 min
5. Season the soup with salt and pepper to taste. Ladle into bowls and serve alongside the warm wraps for dipping or tearing in.
6. If the soup is too thick, thin it with 2 to 3 tablespoons water. If it's too thin, let it simmer another 2 minutes.

Note Swap the canned tomatoes for 2 tablespoons tomato paste and 1 cup chicken broth if you have them. Leftover soup keeps refrigerated for three days and reheats gently on the stovetop. Serve with grated cheese on the side or a simple green salad to round out the meal.