Creamy Tomato Basil Soup

By Elena Suggs | Alabama Bariatrics | Decatur, AL

This creamy, delicious vegetable based soup is packed with protein and flavor!

Servings: 8 | Prep Time: 30 | Cook Time: 30

Calories: 285 | Total Fat: 16g | Total Carbs: 28g | Protein: 9g

Ingredients:

1 c. almonds (cashews optional)

½ c. water

¼ c. olive oil

1 yellow onion, roughly chopped

2 garlic cloves, minced

8 c. fresh tomatoes, cut into eighths (Roma/Plum tomatoes work best) around 3 lb

Instructions:

4 c. low sodium and fat free chicken broth (you can use vegetable broth)

½ c. fresh basil, chopped

½ tsp. dry oregano

Kosher salt and pepper to taste

Place almonds in a bowl and add the water, which should just barely cover the nuts. Let them soak for 20-30 minutes. In a medium-large pot, add the olive oil and cook the onions over medium heat. Sprinkle with salt and pepper, oregano, and cook for 5 minutes, or until the onions are translucent. Add the garlic and cook another 2 minutes. Add the tomatoes and the broth into the pot. Turn the heat to low and simmer with the lid on for 20 minutes. At the 15-minute mark, add in the basil. Pour the almonds and the water into the jar of a blender and puree on high until the almonds have turned into a thick cream. Then transfer to a bowl. Working in batches, add the tomato soup mixture to the jar of a blender and puree on high. When all of the soup is pureed, transfer it back to the pot and bring back to a simmer. Using a wire whisk, whisk the almond cream into the soup and season to taste with salt and pepper. Serve hot.

Comments:

Special thanks to Judy Linton for inspiring this healthy, delicious recipe!