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