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02.02.16

Creamy Tomato Soup

Recipes

Start to finish, you can have this incredibly dreamy, creamy (thanks to cream-less non-fat yogurt!), velvety-smooth tomato soup served up in 30 minutes!

By: Candice Kumai

Start to finish, you can have this incredibly dreamy, creamy (thanks to cream-less non-fat yogurt!), velvety-smooth tomato soup served up in 30 minutes! It’s wonderful for dinner or lunch—just the remedy for a cold winter night or a pesky illness.

This soup also has tons of benefits, as tomatoes are loaded with lycopene, an antioxidant that helps keep your body strong.

Serves 4

Ingredients:

1 tablespoon extra virgin olive oil or coconut oil

1 small yellow onion, finely chopped

2 garlic cloves, very finely minced

1 sprig fresh sage or 2 teaspoons dried sage

1 sprig fresh thyme or 2 teaspoons dried thyme

4 tablespoons tomato paste

One 28-ounce can organic low-sodium diced tomatoes with juice

1/2 cup low-sodium chicken broth or try veggie broth

1/2 cup unsweetened almond milk

1 teaspoon sea salt

1/4 cup nonfat Greek yogurt plus extra for serving (swap for cashew cheese, if vegan)

3 tablespoons finely chopped fresh basil (optional)

Directions:

Heat the olive oil in a large saucepan over medium-high heat. Add the onion, garlic, and thyme, reduce the heat to medium-low, and cook until the mixture is soft and fragrant, about 3 minutes stirring occasionally.

Stir in the tomato paste and cook while stirring constantly until the tomato paste darkens, 1 1/2 to 2 minutes. Add the canned tomatoes and their juices and simmer, stirring occasionally until slightly thickened and reduced, about 7 minutes. Remove the thyme sprigs and discard. Transfer the mixture to a Vitamix blender, mix on low. Pour in the broth/stock, almond milk, and yogurt and blend gently until completely smooth.

Pour the soup back into a clean pot and cook over medium heat until it’s warm, about 5 minutes. Stir in the sea salt. Serve with a dollop of yogurt and some chopped fresh basil if you have some in the fridge.

 Slim Scoop: Unsweetened almond milk is healthy, creamy, and rich while adding only 40 calories per cup to the profile of a recipe! Sometimes I’m more about health than cash (almond milk is more expensive than regular milk), but it’s so delicious that it’s worth every penny.

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