Recipe; Creamy Tomato Soup

 (recipe taken from FitSugar)

Serves 6

2 TB Olive Oil

1 yellow onion diced

2 celery stalks, plus the green leafy bits at the top diced

2 carrots sliced

5 cloves of garlic minced

1 bay leaf

1 1⁄2 tsp dried basil

1 tsp dried oregano

1⁄2 tsp dried thyme

salt & pepper to taste

3 14-ounce cans diced tomatoes

2 tsp tomato paste

dash of sweetener of choice (I used sugar)

3 to 4 cups vegetable broth (with 1 TB nutritional yeast)

1⁄2 cup skim milk

2 TB cream

 In a pot, heat olive oil and add onions and celery. Saute until onions are  translucent (about five minutes). Turn to medium heat and add carrots, spices, and garlic until garlic is tender (two minutes). Add diced tomatoes and paste. Bring to a boil for about 10 minutes and add three cups of broth. Cover and let it simmer (about twenty minutes), taste for a bit of sweetness and add a pinch of salt. Put in a blender, and blend till smooth, check for consistency and add more broth if needed. Add milk and cream.

About 466 calories per serving