Tomato Cream Soup

Name: Tomato Cream Soup
Ingredients: vegetable oil spray; 1 cup Vidalia onion (sliced); 1 teaspoon apple juice concentrate; 1 teaspoon garlic (minced); 10 ounces water; 4 cups tomatoes (canned diced, no-salt-added); 32 ounces veggie juice (example: knudsen's low sodium, very veggie juice); 1 teaspoon basil (fresh) (chopped); 1 cup milk nonfat; 1 cup soymilk (unflavored )

Written by Pritikin Chefs

0.6 min read

Tomato Cream Soup

Course: Appetizer, Side Dish, Soup, Vegetarian

Cuisine: American, Continental, Vegetarian

Yield: people

Materials

vegetable oil spray
1 cup Vidalia onion sliced
1 teaspoon apple juice concentrate
1 teaspoon garlic minced
10 ounces water
4 cups tomatoes (canned diced, no-salt-added)
32 ounces veggie juice example: knudsen's low sodium, very veggie juice
1 teaspoon basil (fresh) chopped
1 cup milk nonfat
1 cup soymilk unflavored

Instructions

Lightly spray nonstick stock pot with vegetable oil spray. On medium-high heat, sauté onion slices until translucent. Add apple juice concentrate to caramelize onion.
Add garlic, water, tomatoes and vegetable juice. Lower temperature and simmer for 15 minutes.
Add basil and milks. Serve.

recipe