Tomato Soup

Plan Z Phase: This is a Z2 (ZReduction) and Zola To Go! recipe. Talk about easy to make. This soup is done in a flash. If you’re like me you’ll make a triple batch. You can freeze the portions.

When I designed this I also came up with variations. You’ll be able to see some hints at the end of the recipe.

Servings: Serves 4

Each serving is 1-1/2 cups

Ingredients:

• Olive oil spray
• 1-1/2 cups of chopped onion. You choose which kind. I used Vidalia onions.
• 1 large rib of celery, chopped
• 2 cloves of garlic (jar garlic will work)
• 3 cups of organic vegetable broth
• 15 oz can of crushed tomatoes
• 15 oz can of diced tomatoes
• 1 tsp of Truvia
• 2 tsp of Italian seasoning blend
• a pinch of cayenne (optional)

Instructions:

In a soup pot spray in the olive oil. Then add the celery and onion. Cook on medium until wilted. Just a couple of minutes. Then add the garlic and cook one more minute. Add the vegetable broth and the crushed and diced tomatoes. Stir. Add the Truvia, Italian spice blend and cayenne. Stir and cook on medium-high for 15 – 20 minutes. The soup will boil and bubble. Stir fairly often. The melding of the flavors comes together and you have great soup.

Hints for other options:

Serve with a garnish of shredded basil on top, OR

Float a couple of Melba rounds on top to act like croutons, OR

If you want a Middle Eastern zip to the soup add a tsp or two of ground cumin, OR

If you want a Cajun version just add a tsp of two of a sugarless Cajun blend

AND

If you want your soup smooth instead of chunky you can carefully transfer the soup in batches to a blender and whiz it to smooth it out.

Also,

This will be good cold. So in the summer you can chill it like a gazpacho in your refrigerator.

This soup will transport easily to work.

This will be your veggie supplement for this meal. You can add whatever kind of protein you want, like my recipe for a variation that’s a Tomato Shrimp Chowder.

Enjoy!

Cheers,