Healthy Tomato Soup Recipe
- 4 Medium tomatoes (2 cups of canned diced tomatoes)
- 1 teaspoon butter
- 1 Small onion
- 1 tablespoon flour
- 1 tablespoon ground flaxseed
- 1 tablespoon tomato paste
- 1 cup of broth—I make my own (or 1 cup of water)
- 1 tablespoon of finely chopped parsley or basil (I prefer fresh but dried works as well!)
- Salt and pepper to taste
|If you’re using canned tomatoes, you can skip this step (it comes out better with fresh tomatoes). Boil water in a medium sized sauce pan. Carve a small “x” at one side of each tomato. Reduce heat and place tomatoes in water for two to three minutes. Remove tomatoes and allow to cool. Remove tomato skins and either dice them or blend them in a blender to make a puree (this will depend on how smooth or chunky you want your soup).
|Melt butter in a medium sized saucepan over low-medium heat.
|Blend onions and then add to saucepan and cook for a few minutes until soft.
|Stir flour into saucepan for 1-2 minutes.
|Stir in flaxseed.
|Add tomato paste and stir for another 1-2 minutes.
|Add tomatoes and broth (water) to saucepan. Increase the heat and bring to a boil.
|Reduce heat to low, cover pot and simmer for about 30 minutes.
|Add salt and pepper to taste.
|Chop parsley or basil.
|Pour soup into individual bowls and stir in a sprinkle of parsley or basil.