Diced tomatoes, canned
(use fire roasted tomatoes if you would like the subtle smoky flavor)
Instructions
Heat ghee in a 2-quart stock pot over medium heat. Add onions and cook until translucent, about 4-5 minutes. Add garlic and cook for one minute more, stirring constantly. Add tomatoes and vegetable stock. Once soup comes to a boil, turn off the heat.
With an immersion blender, blend soup until desired consistency (I like it with a few chunks of tomato left). Add basil and whipping cream (if using) and stir to combine.
Serve topped with croutons.
Cheezy Croutons:
Preheat oven to 400° F.
In a small bowl, toss bread with ghee, nutritional yeast, garlic powder, salt and pepper to combine. Place on a cookie sheet and bake for approximately 15 minutes, or until golden brown and crispy, stirring once to ensure even cooking. Set aside to cool.
Nutrition Facts
Per Portion
Calories164
Calories from fat72
Calories from saturated fat56
Total Fat8.0 g
Saturated Fat6.3 g
Trans Fat0.2 g
Polyunsaturated Fat3.7 g
Monounsaturated Fat9.3 g
Cholesterol22.5 mg
Sodium899 mg
Potassium493 mg
Total Carbohydrate19.0 g
Dietary Fiber5.3 g
Sugars1.4 g
Protein4.1 g
Dietary servings
Per Portion
Grain
0.2
Milk Alternative
0.2
Vegetables
1.3
Energy sources
Recipe from:
Alethea Copelas, The Inspired Kitchen