Submitted by: Chanel
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Servings: 4
The comfort food we all know and love -and its an easy way to get your veggies. Basil adds additional warm, sweet flavors that enhance this dish. To make this a vegetarian dish, use vegetable broth instead of the chicken broth and omit the milk. It will still be a delicious, tasty soup. I used Muir Glen Organic Fire Roasted Tomatoes (5 gr. Carbs, 0 gr. Fat, <5 gr. Protein per can). This gives added flavor and is in a BPA-free can. For a creamier soup (if you have a Fat allowance) use half & half instead of milk
1 tbsp. coconut oil
1 c. yellow onion
1 carrot
1 stlk. celery stalk, fresh, organic
3 clove garlic
3 can diced tomatoes, canned
1 tbsp. tomato paste
1 tbsp. sea salt
1 tsp. black pepper
1 pinch red pepper flakes
1 1/2 c. vegetable broth
1/4 c. fresh basil
1/2 c. milk, raw or organic
2 tsp. extra virgin olive oil
In a large saucepan over medium heat add the oils. Add the diced onion, carrot, garlic and celery. Cook for about 10 minutes until the vegetables start to soften.
Add the tomatoes (each can = 14 ounces), tomato paste, salt, pepper, basil, and broth/stock. Bring to a simmer, and cook until vegetables are very tender, about 15 to 20 minutes.
Transfer the soup to a blender or food processor and puree until smooth. If using a blender do not overfill - blend half at a time.
Pour the soup back into the pan, then stir in the milk or half & half and warm over medium heat.
Serve hot, garnished with a basil leaf.
Or allow to cool and freeze in one-cup servings.
Email
Print
