Cream of Tomato Soup
Serves 8 | Prep Time 10 minutes | Cook Time 30 minutes
Ingredients
• 1 Tbsp Eden Extra Virgin Olive Oil
• 2 cloves garlic, minced
• 1 cup yellow or red onion, diced
• 1 cup carrots, diced
• 1/3 cup celery, diced
• 25 ounces Eden Crushed Tomatoes
• 28 ounces organic whole tomatoes, do not drain
• 1 1/2 cups water
• 2 cups Unsweetened Edensoy
• 2 tsp pure maple syrup, (optional to reduce tomato acidity)
• 1 1/2 tsp Eden Sea Salt, or to taste
• 1 tsp Eden Garlic Powder, (optional)
• 1/4 tsp Eden Black Pepper, or to taste
• 1 pinch Eden Cayenne Pepper, (optional)
• 3 Tbsp fresh parsley, minced for garnish
Directions
Heat oil in a medium soup pot and sauté the garlic and onions for 3 to 4 minutes. Add celery and carrots, and sauté another 3 minutes. Add crushed and whole tomatoes and water. Cover and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes. Remove from heat. Using a blender, puree the tomato mixture in two or three batches, and place puree back into the soup pot. Place over medium-low heat and whisk in all remaining ingredients. Simmer about 5 minutes or so until heated through, but do not boil. Serve garnished with parsley.
Nutritional Information
Per serving: 140 calories, 3g fat (22% calories from fat), 5g protein, 21g carbohydrate, 4g fiber, 0mg cholesterol, 629mg sodium