A perfect after-school snack.
With the leaves falling and cool crisp air, I can’t think of a better thing than home-made tomato soup. I love this recipe because cleanup is a cinch, top with a little avocado, and you’re ready to go.
Look for canned San Marzano tomatoes at your local grocery store. They kick up the flavor of this nutrient rich soup.
Creamy Tomato Soup
Prep time: 5 minutes Cook time: 5 minutes Serves: 4
1 clove garlic (peeled and diced)
1 – 28 oz can Italian Certified San Marzano Peeled Tomatoes*
1 cup plain soymilk (or plain almond milk)
1/4 teaspoon celery flakes (a dash of celery seed would work too)
3 fresh basil leaves
3 dashes of onion powder (or more to taste)
Sea salt and pepper (to taste)
2 tablespoons of extra virgin olive oil (EVOO)
EVOO for drizzling
Non-dairy sour cream
Whole grain crackers
1. Place all the ingredients in a blender and blend until smooth.
2. Heat up on the stovetop and serve immediately.
3. Enjoy !
* Again, San Marzano tomatoes are the all-stars of this recipe. The richness of these tomatoes work wonders in any soup. Oddly enough, I found the authentic ones at discount supermarket chain. Italian grocery stores will have them too.
**Adding avocado to this dish keeps you fuller longer. It’s a nutrient-dense food and contains around 20 vitamins and minerals, not to mention a generous amount of monounsaturated fat (the healthy kind).