The last couple of weeks have been packed full of wedding planning, family visiting, and recovering from a doozy of a cold, all of which left me sleepless and little too burnt out for pretty much all things.
I am now letting some of the wedding stuff take a back seat so I can get back to sleeping and putting together some recipes for you all!
This was a lifesaver this week. Not only is it as easy as throwing everything in a pot and laying back down on the couch for an hour, it provides plenty of liquids, protein, and nutrients from the combination of water, bone broth and veggies. Better yet, you get the bold creamy taste without any of the dairy to worsen your congestion.
Win. Win. Win. Here’s the ultimate tomato soup to make all the nasty feel a little better.
Dairy-Free Creamy Tomato Basil Soup
Time: 50 Minutes
- 2 lbs Frozen Roma Tomatoes
- 1 Whole Yellow Onion
- 2 Tbs. Minced Garlic
- 1 Cup Bone Broth
- ½ Cup Unsalted Butter
- 1 ½ Cups Water
- 2 Tbs. Dried Basil
- 1 Tbs. Parsley
- ¼ C Nutritional Yeast
- Salt to taste
Place first 6 ingredients in large stock pock and bring to a boil. Cover and reduce to a simmer for 30 minutes until all vegetables are cooked through. Remove cover and using a mashing tool, crush the tomatoes then add basil, parsley, and salt. Simmer uncovered for 15-20 minutes, until seasonings are fragrant and stock is slightly reduced. Remove from heat and transfer to a blender, add the nutritional yeast and blend until smooth. If you are using an immersion blender, add the nutritional yeast to the soup and blend together until smooth.
Serve with some grilled cheese to heal the soul, and enjoy!
Keep on the lookout this week for my favorite Healthy Turkey Caprese Grilled Cheese that makes the perfect compliment to this yummy soup!