Even if you don't have a family, who doesn't love classic comfort foods made healthy? I know that I do, the first thing I went to without hesitation was the Cream of Tomato Soup. Mines a touch darker due to the broth I used, here is how mine turned out, fantastic!!
PLUS as if that weren't enough, if you comment on this blog post or I see that you shared it (tagging helps) you will be entered to win a copy of this cookbook. One winner will be drawn Tuesday 5/30/2017 by 10 am PST, announced in the comment thread of this post and contacted privately to obtain shipping information, contest applies to US and Canada only.
When I was a kid, we almost always had cream of tomato soup with grilled cheese sandwiches. This is my healthy version of that popular canned soup.
Serves 6 to 8
1 medium yellow onion, diced
4 garlic cloves, minced
4 cups low-sodium vegetable broth
1 (28-ounce) can diced tomatoes, undrained
1 (12-ounce) bag frozen cauliflower or 2 cups fresh cauliflower florets
4 pitted dates (optional)
1 cup fresh basil leaves, shredded
Sea salt and black pepper
- Sauté the onion in a large saucepan over medium heat until the onion turns translucent and starts to brown, about 8 minutes. Add water 1 to 2 tablespoons at a time to keep the onion from sticking. Add the garlic and cook for another minute.
- Add the vegetable broth, diced tomatoes, cauliflower, and dates (if using); cover; and cook for 15 minutes. Add the basil, season with sea salt and black pepper to taste, and cook for another 5 minutes to marry the flavors.
- Puree the soup in batches in a blender or use an immersion blender to puree the soup right in the pot. Taste and adjust for salt and serve.
NOTE FOR THE COOK
When pureeing hot liquids in a countertop blender, remove the center of the blender lid and hold a dish towel firmly over the hole to catch the released steam. Start the blender on low and slowly increase the speed.
Del Sroufe (Author), LeAnne Campbell (Editor), M.D. Thomas M. Campbell II (Foreword). Photographs copyright © Lindsay Dorka, 2017.
Reprinted by permission of the publisher, BenBella Books, Inc.
Available wherever books are sold. www.benbellabooks.com
With love and gratitude,