First recipe of the new year and it’s a healthy one since I know just about everyone is trying to detox from all the holidays treats! It is Creamy Tomato Soup!

I found this recipe in my Fixate Cook Book from Beachbody. This soup really hits the spot on cold winter days and nights. There are so many great things about this recipe.

Quick & Easy to make
Minimal Ingredients
Healthy
You can make a big batch & have leftovers
Great for meal prepping

How To Make Creamy Tomato Soup

First, gather all your ingredients.

1 tablespoon olive oil
1/2 chopped onion (approximately 3⁄4 medium onion)
2 cloves garlic, finely chopped
1 (28 ounce) can whole peeled tomatoes, pureed (preferably San Marzano)
1 & 1/2 cups unsweetened almond milk
1 tablespoon & 1 teaspoon coconut sugar
1/4 teaspoon fine sea salt
1 sprig fresh basil, leaves and stem attached
2 teaspoons dry sherry (for garnish; optional)

Next, heat oil in medium saucepan over medium heat for 1 minute.

Add onion, cook, stirring frequently, for 4 to 5 minutes, or until translucent.

Add garlic, cook, stirring frequently, for 2 minutes.

Add tomatoes, almond milk, sugar, salt, and basil. Bring to a boil. Reduce heat to medium low, gently boil for 10 minutes.

Remove basil. If you want a smooth soup, place soup in a blender, food processor, or Multi-Purpose Hand Blender in small batches, cover with lid and kitchen towel. Blend until smooth. (I like to use a hand held blender and blend right in the pan).

Garnish each portion with 1⁄2 teaspoon sherry (if desired). Enjoy.

Tips & Tricks

If you are making this soup for kids, you can remove the whole basil and puree the soup so that there are no little green bits and no large pieces of onion and garlic, which some kids can find off-putting.
Pair this recipe with our grilled cheese sandwich.
The tomatoes known as San Marzano, grown in the volcanic soils around Mt. Vesuvius, are among the best in the world, but don’t be fooled by American-grown tomatoes marketed as San Marzano—their prices are highly inflated with little return in quality. True San Marzano tomatoes come from Italy, where their labeling is codified by law.
American tomato growers save the ripest, highest quality tomatoes for cans of whole peeled tomatoes. These tomatoes are sweeter, so less sweetener is used in canning. You can use these instead of San Marzano. Look for tomatoes that are soft with deep red flesh, not translucent or watery. Quality varies widely among growers, and you don’t know what you’ll get until you open the can. When you come across a can that’s great, make a note of it and look for that brand in the future.

If you are familiar with and follow the Beachbody Portion Fix Containers each serving is equivalent to:

1 Yellow Container (Carbs)
1 teaspoon (Oil/Nut butters)

NUTRITIONAL INFORMATION (per serving 1 cup):

Calories: 118
Total Fat: 5 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 259 mg
Carbohydrates: 16 g
Fiber: 4 g
Sugars: 12 g
Protein: 2 g

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Creamy Tomato Soup

Adapted from Beachbody Fixate Cook Book

By: Tammie

March 7, 2019
4
40 min
118 Cals/Serving
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Ingredients

1 tablespoon olive oil
1/2 chopped onion (approx. 3⁄4 medium onion)
2 cloves garlic, finely chopped
1 (28 ounces) can whole peeled tomatoes, pureed (preferably San Marzano)
1 & 1/2 cups unsweetened almond milk
1 tablespoon & 1 teaspoon coconut sugar
1/4 teaspoon fine sea salt
1 sprig fresh basil, leaves and stem attached
2 teaspoons dry sherry (for garnish
optional)

Directions

Step 1: Heat oil in medium saucepan over medium heat for 1 minute.
Step 2: Add onion, cook, stirring frequently, for 4 to 5 minutes, or until translucent.
Step 3: Add garlic, cook, stirring frequently, for 2 minutes.
Step 4: Add tomatoes, almond milk, sugar, salt, and basil. Bring to a boil. Reduce heat to medium low, gently boil for 10 minutes.
Step 5: Remove basil. If you want a smooth soup, place soup in a blender, food processor, or Multipurpose hand blender, in small batches, cover with lid and kitchen towel. Blend until smooth. (I like to use a hand held blender and blend right in the pan).
Step 6: Garnish each portion with 1⁄2 teaspoon sherry (if desired) enjoy.