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, 3 g fat (22% calories from fat), 5 g protein, 21 g carbohydrate, 4 g fiber, 0 mg cholesterol, 629 mg sodium