Creamy Low Carb Tomato Soup |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe is so simple and so incredibly high in nutrition as well as intense flavour. Ingredients:
1/2 cup firm tofu, chunked (half pkg) |
1 chopped onion |
2 garlic cloves, chopped |
1 teaspoon salt |
3 cups vegetable stock |
8 ripe tomatoes, chopped |
4 bay leaves |
1 teaspoon extra virgin olive oil |
1/2 teaspoon fresh ground pepper |
1 tablespoon sugar |
Directions:
1. Bring onion, garlic, salt, vegetable stock, chopped tomatoes, bay leaves, pepper and sugar to a boil. Cook for 35 minutes with lid on - at a medium boil.
2. Remove from heat and blend with a blender or hand blender. Pass the soup through a mesh wire strainer - to remove the seeds, skin and extra pulp.
3. Return to your pot and put your oil & tofu in - and rewhizz / blend to cream the tofu -.
4. Return to the heat to warm slightly and serve.
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