LIVING FREE HEALTH AND LIFE

Creamy Tomato Soup-gluten, dairy, egg and soy free

• 1 T. grapeseed or olive oil
• 1 onion, chopped
• 1 tsp. minced garlic
• 1 28 oz. can whole tomatoes, undrained
• 1 cup water
• 1 tsp. vegetable broth buillion
• 1 T. dried basil
• 1/4 tsp. dried thyme
• 1 tsp. salt
• 1/8 tsp. pepper
• 1 cup almond or cashew milk

1. In a large soup pot, heat oil over medium heat.
2. Add onion and cook, stirring occasionally, for about 5 minutes.
3. Add the garlic, tomatoes, water, buillion, and spices.
4. Bring to boil, reduce heat, cover with lid and heat for about 20 minutes.
5. Remove from stove top and let cool for about 5 minutes.
6. Use an immersion blender to blend all the ingredients into a smooth mixture.
7. Return to stove top and add milk of choice.  Heat for about 10 minutes.