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Creamy Tomato Soup

I love it when someone shares with me a healthy, wholesome, comforting and yummy recipe that they and their family love. This week, I share with you one such recipe. It has only 5 ingredients, and takes about 30 minutes to make from beginning to end. I especially like this recipe because I can finally replace the store-bought tomato soup that I usually get for my boyfriend with this star. It is gluten, dairy and sugar free, can be made vegan, and depending on how much salt you add, it is way lower in sodium then any soup you can find on the grocery store shelves. The secret to this soup is adding enough carrots to balance out the acidity in the tomatoes. Carrots are naturally sweet, so they do the job beautifully! I challenge you to make this soup, and serve it without mentioning the ingredients. I bet that people will think you added cream! This soup brought me back to being a child, and having my grandmother make us tomato soup on those cold and snowy winter afternoons. UMMM-mmmm. Simple, sweet and delicious! I served the soup with some crushed Mary's Gone Crackers. How will you serve it up?

Creamy Tomato Soup



1 − 26oz carton of Pomi strained tomatoes (any strained tomatoes will do)

2-3 lbs. roughly chopped organic carrots

3-4 cups chicken or veggie broth or stock

1 - onion, chopped

1-2 tablespoons organic olive oil

salt and pepper to taste


1. In a large soup pot, warm the olive oil and then add the chopped onions. Saute until the onions are translucent, about 8 minutes.

2. Add the chopped carrots, saute for a few minutes to release flavor.

3. Add 3-4 cups broth. I used my home-made chicken stock, but you can use vegetable broth or stock if you are vegan/vegetarian. Bring to a boil, then reduce the heat to a simmer. Cover and cook until carrots are fork-tender, about 15-20 minutes.

4. Let the carrots and broth cool down a bit, then add to a blender along with the strained tomatoes, salt and pepper. Blend until creamy, but not too smooth. I did my soup in 3 batches. You can use an immersion blender instead, if you have one. Return blended soup to soup pot, and heat until warm.

Yours in health,

Renee Koczkodan

Certified Holistic Health Coach

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