50 calorie Tomato Soup

Tomato Soup

Portions:  1 Green
Serves: 4

Ingredients

• 1 medium onion, chopped
• 2 teaspoons minced garlic
• 1 (28 ounce) can diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon apple cider vinegar
• 1 cup vegetable broth
• * ½ cup unsweetened almond milk
• * salt and pepper, to taste

Instructions:

1. Heat a large greased or nonstick-sprayed pan over medium high heat. Add onion and cook, stirring occasionally, until golden, about 5 minutes. Stir in the minced garlic and cook for another minute.
2. In a small crock, add the tomatoes, oregano, basil, and apple cider vinegar, and place on high. 
3. Add the broth and almond milk.
4. Cook on high for 2-4 hours.
5. When done, to make a smoother soup, carefully pour the ingredients in to a blender (or use an immersion blender). Do this in Small batches, since the soup is extremely hot!  
6. Puree the soup until smooth (or leave some of it chunky if you love texture). 
7. Salt and pepper to taste. 
8. Pour the soup into four bowls (or 1 really big one if you’re super hungry), top with cheese if desired, and serve!

Serving Size: 1 cup

Recipe makes 4 cups.