Tomato Cream Soup
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Ingredients
- 12 tomatoes, peeled, cored, seeded and finely chopped
- 2/3 cup of chopped celery
- 3 tablespoons of extra-virgin olive oil
- 1 tablespoon of tamari sauce
- 1 tablespoon of honey
- ½ teaspoon chopped parsley
- Celtic Sea Salt
- Black Pepper
- 1 clove of garlic, minced
- 1 teaspoon of dill
- 1 cup of almond milk
Instructions
- Saute the onion and celery in oil until tender. Add the tomatoes and simmer on low heat for 40 minutes, until tender. Then add the herbs and the remaining ingredients (except almond milk) and cook for another 15 minutes of medium heat. Cool the mixture and blend it with milk. Boil the soup and serve hot.
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