Happy Sunday! I hope you’ve had a lovely weekend. 🙂 Did you get up to anything fun? I spent Saturday in the sunshine walking through central London and Hyde park. Unfortunately today it’s pissing down with rain, so I started my Sunday with a gym session and tomato soup. Home made that is! It’s possibly the best tomato soup I have ever tried, and health wise it’s a lot better for you than the stuff you get in a can.
This recipe gives 5 servings at roughly 103 kcal per cup.
2 Cans crushed tomatoes
1/2 box tomato passatta
3/4 cups Celery, chopped
3/4 cup Carrots, chopped
1/2 cup White onion, chopped fine
2 cups Chicken broth
1 cup Almond milk, or skim milk (or milk of choice – I used unsweetened Almond Milk)
2 tsp Dried oregano (you can reduce this amount if your crushed tomatoes are already seasoned)
2 tsp Dried basil (you can reduce this amount if your crushed tomatoes are already seasoned)
1 cup Parmesan cheese, grated
Place everything (except for the milk, dried spices, and parmesan cheese) in a large pot and cook on med high 30 min covered, then turn heat down to low and cook an additional 15 minutes, or until veggies are tender and soup is thickened up to your liking.
Turn heat off, I like my soup on the less chunky side so I use a hand mixer to smooth it out and while soup is still hot, add milk, parmesan cheese, and dried spices. Stir to combine everything, and serve warm!
Happy Eating 🙂 <3