Crazy Tomato Soup with Almond Cream

This Crazy Tomato Soup with Almond Cream is a rich, creamy, and flavorful soup that's perfect for cold winter nights.

Ingredients:

• 2 tbsp Olive Oil (GI: 0)
• 1 Medium Onion, chopped (GI: 10)
• 3 Garlic Cloves, minced (GI: 0)
• 4 cups Canned Crushed Tomatoes, no salt added (GI: 38)
• 2 cups Vegetable Broth, no sodium added (GI: 0)
• 1/4 cup Almond Cream, unsweetened (GI: 0)
• 2 tbsp Fresh Basil, chopped (GI: 0)
• Salt and Pepper, to taste

Cooking Instructions:

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic. Cook until the onion is soft, about 5 minutes.
3. Add the canned crushed tomatoes and vegetable broth to the pot. Bring to a boil, reduce heat, and simmer for 30-40 minutes.
4. Remove the pot from the heat and let the soup cool slightly.
5. Using an immersion blender, blend the soup until it's smooth and creamy.
6. Return the pot to heat and stir in the almond cream and chopped basil. Season with salt and pepper to taste.
7. Cook until the soup is heated through and the almond cream is fully incorporated.
8. Serve hot and enjoy.

Flavor profile:

This Crazy Tomato Soup with Almond Cream is rich, creamy, and has a mildly sweet and tangy flavor. The almond cream adds a nutty flavor and a creamy texture to the soup.

Serving size:

This recipe makes 4 servings with 1 cup per serving.

Nutritional facts:

Disclaimer: Nutritional facts are generated and are not guaranteed to be accurate.