Recipe from my second book, The Two-Week Wellness Solution
This soup is best in the summer, but great anytime you can get your mitts on some really ripe, organic tomatoes and fresh, fragrant basil.
• ½ cup EACH: diced celery and diced onion (white or yellow)
• 2 tablespoons olive oil, extra virgin or regular
• 15 oz. can tomato sauce (with salt)
• 3 medium or 2 large tomatoes (it’s crucial to use fresh, ripe tomatoes here)
• ¼ cup (packed) basil leaves
• 1 teaspoon EACH: dried oregano, sea salt, and dried marjoram
• ½ teaspoon dried thyme
• 3 medium cloves garlic, pressed or minced
• ¾ cup nondairy milk, plain and unsweetened
• ¼ teaspoon ground black pepper
• 1 tablespoon EACH: nutritional yeast and agave nectar
1. In a medium soup pot set to medium-high heat, sauté the celery and onion in the oil (stirring often) for 3-5 minutes, or until the onion just begins to brown. Remove from heat.
2. Place the onion-celery mixture in a blender along with the remaining ingredients. Blend until as smooth as possible. Which is pretty smooth, when you come to think about it.
3. Place your smoothness back into the soup pot and bring to a boil over medium-high heat. Reduce heat to low and simmer for about 10-15 minutes to marry and mellow the flavors. Remove from heat and serve.
Serves 4/GF/SF/Green (according to the health guidelines in my cookbooks and Be Radiant program)
Final thoughts on soup itself: As a formerly obese vegan, I know firsthand the health and weight loss benefits of soup. It's one of those truly great foods that nourishes and satisfies you, while providing relatively few calories. In Be Radiant (my whole-person weight loss group for women), I often include soups in our weekly menus for just this reason!