Creamy Creamless Tomato Soup

By Bailey1_

Ingredients

• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 2 (14.5 ounce) cans diced tomatoes
• 2 tablespoons tomato paste
• 1/2 cup V8 tomato juice, low sodium
• 2 cups low sodium chicken or vegetable broth
• 1 avocado, peeled and chopped
• 1 1/2 cups unsweetened vanilla almond milk
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Optional: 1/2 cup shredded Monterrey Jack, Colby or cheddar cheese

Details

Servings 6
Preparation time 15mins
Cooking time 45mins
Adapted from sugarfreemom.com

Preparation

Step 1

In a large Dutch oven or heavy pot, heat oil and add onions.
Cook onions 10 minutes or until tender, add garlic, cook 1 minute.
Pour in diced tomatoes with their juice, tomato paste, V8 juice and chicken broth.
Bring to a boil then simmer uncovered for 30 minutes.
Add in avocado.
Work in batches in your blender with one corner lifted to allow steam to escape, cover with a clean dish towel or use an immersion blender to puree soup to your liking.
Add in almond milk, fresh herbs and salt and pepper. Taste and adjust seasoning as needed.
Add in optional cheese before serving.
Top with more fresh herbs if desired.