Dr. Mark Hyman's One-Pot Tomato Soup

Yield:  4 servings Calories:  159 Soup can take a long time to make, but with an immersion ble...

Yield: 4 servings

Calories: 159

Soup can take a long time to make, but with an immersion blender you can make soup for your sick days almost instantaneously. Give this healthy one-pot tomato soup a try, and freeze any leftovers for another cold or rainy day.

Ingredients

• 1 tbsp extra virgin olive oil
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, chopped
• 1 tsp chopped fresh thyme or parsley, chopped
• 1 28 oz can whole peeled tomatoes, with juice

• 1 14 oz can whole peeled tomatoes, with juice
• 4 cups vegetable broth
• 1/2 tsp salt
• 1 tbsp butter, melted
• freshly ground pepper, to taste

Directions

1. Saute garlic and onions in the bottom of the pot on medium heat.

2. Add in all ingredients an bring to a boil.

3. Once pot is boiling, lower heat and simmer mixture for 15 minutes.

4. Use immersion blender to blend everything together in the pot until soup reaches a smooth and creamy consistency.