Tomato Soup

Hi, friends!

     It's rainy and cold here in Arkansas, and one thing I love during this kind of weather is soup. I was short on time when I threw this together, but it's so yum that I had to share.

     Having three little boys and being super busy makes me wonder if I have time to cook dinner. So I'm always looking for and trying to create quick, easy, and healthy recipes.

     Another thing I love about soups is that they are even better the next day. This is actually leftover from last night, so I didn't have to really make myself anything for lunch. Meal planning is still something that I'm working on, but it makes for a good week when you can cook once and eat for a few days.

     Here's the recipe. Let me know what you think if you make it.

TOMATO SOUP

Ingredients

• 4 cloves of garlic
• 2 Tbsp of EVOO
• 1 14 oz can of tomato sauce
• 1 28 oz can of crushed tomatoes
• 2-3 cups of vegetable broth
• 1 tsp salt
• 1 tsp coconut sugar
• 1/4 cup of coconut milk-I like to use a can
• 2 Tbsp of fresh basil

Directions

• Sauté the garlic in the EVOO for about a minute.
• Add all the ingredients except the milk and basil.
• Simmer for about 8 minutes.
• Add the milk and basil.
• Simmer for another minute.

     And boom! You're done. Easy and healthy!!

     If you want, you can top with organic cheese or make a grilled cheese with organic cheese and rye bread...or whatever bread you like. :)

xoxo
Steph