Tomato soup brings back memories of cold winter days and enjoying a warm soup to warm up the body. Tomatoes are rich in lycopenes which are responsible for the red coloring of tomatoes. However, lycopene is a powerful anti-oxidant that can protect your body from the effects of environmental chemicals. It is listed as a powerful anti-cancer food, even slowing down breast cancer signaling pathways.   Interestingly, lycopene often comes up as a positive natural extract in the RGCC test.  Enjoy this dairy-free version of the soup. If you want a more “raw version” of this soup, simply heat up the ingredients and blend before boiling. Bon Appétit!

In a medium pot, add the following:

2 tablespoons olive oil

1/3 cup chopped onion

3 tomatoes – chopped

1 teaspoon crushed garlic

2 teaspoons dried basil – fresh is better if you can add ¼ cup of fresh leaves

1.5 cups of unsweetened almond or coconut milk

A few drops of stevia (optional)

Salt to taste

Heat to just warm if you want the raw version. If you prefer the cooked version, bring to a boil and then simmer for about 10 minutes. Blend on high in blender and serve, topped with basil.

Enjoy! 1 cup contains 5 net carbs and 2 grams of protein