Thursday, September 27, 2012
"Creamy" Tomato Thyme Soup
2 Tbsp oil (olive or coconut)
1 Medium yellow onion, chopped
2 large carrots, peeled and chopped
1 stalk celery, chopped
2 cloves garlic, minced
1 tsp fresh thyme leaves
pinch crushed red pepper flakes
3 1/2 c chopped tomatoes (including juices)
3 cups chicken broth
2 Tbsp sour cream or Greek yogurt
shredded Parmesan cheese
1. Heat oil to medium-low. Add onion, carrot, celery and cook, stirring occasionally until soft, about 12 min. Add garlic, thyme, and pepper flakes and cook, stirring for 1-2 more mins.
2. Add tomatoes, including juices, and broth. Increase heat to high and bring to boil, then reduce heat to low. Simmer for 20 minutes.
3. Puree soup. Serve warm, stirring in yogurt/sour cream if desired and garnishing with Parmesan cheese.
*you can make this vegan by using vegetable broth and removing dairy. Additionally, for those with dairy allergies, try soy based sour cream! Check shredded cheese and yogurt for gluten contents.