|If you have only ever eaten Cream of Tomato soup from a can, this will be a tasty coup for you!|
2 T. Olive Oil or Vegetable Broth
1/2 Onion, minced
3 cloves Garlic
1 tsp. Marjoram
1 tsp. Thyme
1/2 tsp. Smoked Paprika
1/4 tsp. fresh or ground Rosemary
2 C. non-dairy Mylk
2 Cans Organic Tomato Sauce (14 oz/398 ml each) (I buy mine at Costco- Kirkland Brand)
1 1/2 C. cooked White Beans
Celtic Sea Salt to taste, added at the end of the cooking process or by individual eaters
Pepper to taste
- Heat the Olive Oil or Broth over medium heat in a heavy, NOT non-stick sauce pan, and fry up the onions util translucent, tender. Add the rest of the herbs and garlic and cook for 2+ minutes.
- Blend up the Onions, Garlic, Herbs, Non-Dairy Mylk, Tomatoes, and Beans until as smooth as possible either with your Vitamix or (or with an immersion blender or other type-- just don't count on getting the beans as smooth as you will with a Vitamix).
- Pour back into the pot and heat through (medium-low heat for about 15-20 minutes)
- Serve Celtic Sea Salt and Pepper in Grinder so individual diners can spice to their own desired taste.