BLE – Creamy Tomato Soup

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Although this recipe has been modified for BLE structured meal planning, for some people it may not be compliant because this soup is blended.

Makes 8 servings (about 7 oz each). Each serving provides:
5 oz vegetables           ½ fat serving

Ingredients

(recipe makes about 54 oz)

Use a mixture of vegetables for a total weight of 40 oz

(partial veg)     1 large can tomatoes, (796 ml/28 oz)

(partial veg)     5 oz onions, large chopped

(partial veg)     2 oz celery, large chopped

(partial veg)     5 oz carrots, large chopped

(2 fat)              2 oz raw cashews (soaked)        

(free)               1 cup water

(free)               2 tsp onion powder

(free)               ¾ tsp salt

(free)             2 cups additional water, add at the end to achieve desired consistency

Instructions

  1. Add to medium sized pot the onion, celery, and carrot. Add one cup water. Cover, bring to boil, turn down heat and simmer until vegetables are tender. About 20 minutes. Or use instant pot. Manual setting, 3 minutes, quick release.
  2. While hot, carefully add this mixture to a heavy duty blender like a VitaMix.
  3. Discard the soaking water from the cashews. Add the cashews, onion powder and salt to blender and blend until smooth.
  4. From the two cups of additional water add enough water to achieve your desired consistency. 
  5. Divide soup into 8 equal servings and serve hot.
  6. Keep leftovers covered and in the refrigerator or freeze up to 5 months. When frozen, this soup will separate, but when it is warmed up just give it a quick whisk and it will be like fresh made.