Tomato Soup

Tomato Soup

Ingredients

  • 6 g Basil
  • 1 Tsp Vegetable base (I use the Organic Better than bouillon Vegetable base. This one is 0 grams of protein, pay attention to the label)
  • 560 g Vine tomatoes
  • 1 Cup Water
  • 1 Tbsp Extra virgin olive oil
  • 114 g Red onon
  • 1 Tsp Minced garlic
  • 2 Tbsp Almond milk (I use Almond Breeze)

Directions

  1. Preheat your oven to 350 degrees F.
  2. Cut your tomatoes and onion. Coat them with olive oil, salt, and pepper. Toss the vegetables and then put them in the oven for 45 minutes.
  3. While you wait, mix your vegetable bouillon with a cup of water, tsp minced garlic, and your almond milk.
  4. Once the veggies are baked, take them out and immediately put them in a high-speed blender. Pour in the broth mix, fresh basil, and blend.
  5. Once your done pour it in your bowl and enjoy with some grilled cheese!

Nutrition Facts

Serving Size1bowl
Servings2
Amount Per Serving
Calories100
% Daily Value *
Total Fat5.4g
9%
Saturated Fat.87g
5%
Trans Fat
Sodium264mg
11%
Potassium68mg
2%
Total Carbohydrate12.3g
5%
Dietary Fiber2.96g
12%
Sugar7.56g
Protein1.8g
4%


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