Creamy Tomato Soup (fat, dairy and gluten free)

Creamy Tomato Soup (fat, dairy and gluten free)

Serves 4

A creamy tomato soup free from fat, dairy and gluten

Ingredients

• 2 15-ounce cans of tomato sauce
• 2 cups of chicken broth
• 1 15- ounce can of white beans
• 1/2 small onion
• 1 tablespoon Olive Oil (optional)
• 1/2 teaspoon oregano
• Salt and Pepper to taste.

Instructions

• If you use olive oil, saute the onions in the oil until soft. (If not using olive oil, place the tomatoes , broth, oregano, onions and salt and pepper in a pan together, over medium-low heat. Cook for 30-45 minutes or until onion is soft)
• Once onions soft, add tomatoes, broth, oregano, salt and pepper and cook on medium low for 30 minutes.
• While tomatoes cook, puree the white beans with their liquid in your food processor or blender. Add water as necessary to achieve a thick pudding consistency.
• Add the pureed beans to your tomato mixture.
• I use a hand blender/emulsion stick to make sure the soup is well blended. But you could just as easily add it to your blender to further combine it.

By Lynn Spencer

Pics and Printable Recipe Available at: Nourish and Nestle

bon appetit