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Details

• Servings: 8
• Serving Size: 1 cup

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Ingredients

• 1/4 cup olive oil
• 3 garlic cloves, diced
• 2 onions, medium diced
• 1 carrot, medium diced
• 1 lb ripe tomatoes, chopped
• 2 celery stalks, medium diced
• 1 head fennel, sliced
• 1 Tbsp honey
• 1 Tbsp balsamic vinegar
• 2 cups low sodium tomato juice
• 2 cups vegetable stock (gluten free if needed)
• 1/2 cup almond milk or rice milk or soy milk (optional)
• Fresh basil leaf, for garnish

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Preparation

1. In a large pot, heat oil over high heat until hot. Add garlic, onions, carrot, tomatoes, celery and fennel. Stir to combine and sauté for 2 to 3 minutes, or until vegetables have softened.
2. Add honey, balsamic vinegar, tomato juice and vegetable stock and cook 10 minutes.
3. Transfer to a blender and purée until smooth, or leave ingredients in pot and purée with an immersion blender.
4. For a creamy tomato soup, drizzle in almond milk, rice milk or soy milk while puréeing the soup. Garnish with basil. Serve hot.

Nutrition Facts

Calories	126
Total Fat	7g
Sat Fat	2g
Sodium	188mg
Total Carbs	15g
Fibers	2g
Proteins	2g