Give this quick and easy tomato soup from Dr. Mark Hyman a try. Freeze any leftovers so you have a filling and delicious meal ready when you need it.
Recommended
1 tbsp Extra virgin olive oil
1 Medium onion, chopped
1 Stalk celery, chopped
2 cloves Garlic, minced
1 tsp Chopped fresh thyme or parsley
1 can (28 oz) Whole peeled tomatoes, with juice
1 can (14 oz) Whole peeled tomatoes, with juice
4 cups Vegetable broth
1/2 tsp Salt
1 tbsp Butter, melted
Freshly ground pepper, to taste
1 Medium onion, chopped
1 Stalk celery, chopped
2 cloves Garlic, minced
1 tsp Chopped fresh thyme or parsley
1 can (28 oz) Whole peeled tomatoes, with juice
1 can (14 oz) Whole peeled tomatoes, with juice
4 cups Vegetable broth
1/2 tsp Salt
1 tbsp Butter, melted
Freshly ground pepper, to taste
Saute garlic and onions in the bottom of a soup pot on medium heat.
Add in all ingredients and bring to a boil. Lower heat and simmer for 15 minutes.
Use an immersion blender to blend everything together in the pot until soup reaches your desired consistency.
4