Lunchbreak: The Food Allergy Mama makes creamy tomato soup

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Kelly Rudnicki

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Creamy Tomato Soup
Serves 4

Grilled cheese and tomato soup go together like peas and carrots. Kids love to dip their favorite sandwiches into a hot and creamy bowl of soup. This is the easiest and most delicious tomato soup you’ll ever make, and it freezes well. The best part of this soup is that it is so much healthier than traditional cream of tomato soups since it doesn’t have any cream in it, but tastes like it does!  It’s perfect to send in your kids’ thermos for lunch.

2 Tablespoons dairy free margarine
1 Tablespoon extra virgin olive oil
1/2 cup yellow onion, diced
1/2 cup celery, diced
1/2 cup carrot, peeled and diced
1 garlic clove, minced
1 teaspoon dried basil (alternatively use 2-3 leaves fresh basil, roughly chopped)
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon ground cloves
2 1/2 Tablespoons unbleached all-purpose flour or gluten free flour
1 28 oz. can diced tomatoes
2 2/3 cups canned organic chicken broth
4 Tablespoons tomato paste

In a Dutch oven or soup pot, heat the dairy free margarine and olive oil over medium heat. Add the onion, celery, carrot, garlic, basil, thyme, salt, pepper, and cloves and sauté 5 minutes until the onion is softened. Add the flour and cook about a minute. Add the diced tomatoes, chicken stock, and tomato paste.  Give the pot a few stirs to incorporate the ingredients and simmer 20 minutes on low heat. Use an immersion blender or standard blender to puree soup until smooth and creamy. Taste and season with additional salt and pepper if needed.

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