This was AMAZING!! Such a great soup!! And it's been soooo cold that it was the perfect meal teamed with grilled cheese sandwich. LOVE LOVE LOVE!!
Fixate - Serves 8: 1 green, 1.5 teaspoons (72 calories)
4 teaspoons olive oil
1/2 cup chopped carrots
1/2 cup chopped onions
2 teaspoon dried basil leaves
28 can whole san marzano tomatoes
3 cups low-sodium organic veggie broth
3/4 teaspoon sea salt
1 1/2 cups unsweetened almond milk
8 teaspoon shredded parmesan cheese
8 tablespoons sliced fresh basil leaves
Heat oil in medium saucepan over medium-high heat. Add carrots, onion, dried basil; cook - stirring freq until onions are translucent.
Add tomatoes, broth, salt; cook, stirring freq until it reaches a gentle boi. Reduce heat to low - boil for 15 minutes.
Use immersion blender to make soup smooth. Then add almond milk; cook over med-low heat, stirring freq for another 3-4 minutes.
Top each serving with 1 teaspoon cheese and tablespoon fresh basil.