Recipe

When We Were Growing Up, One Of The Household Staples During

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When we were growing up, one of the household staples during cold weather was Campbell’s canned tomato soup and a grilled cheese. Today was a chilly gloomy day and nothing sounded better than to create a remake with healthy ingredients. This soup was so easy and so delicious that I’m pretty sure everyone we know now has a photo in their text. Here’s how to make it..
•12 Roma tomatoes quartered..
•3 cups chopped celery..
•2 cups chopped carrots..
•1 russet potato, peeled and cubes..
•1/2 chopped brown onion..
•3 cloves garlic..
•1/4 tube tomato paste..
•2 tbsp turbinado or coconut sugar..
•1/2 cup coconut cream..
•Salt to taste..
•1 tbsp each of onion and garlic powder..
•3 sprigs of thyme leaves..
•3 sage leaves..
•4 basil leaves..
•1 tbsp oregano..
•1 container of vegetable stock..
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First sauté your onion in vegan butter and olive oil until the onion is soft. Add your garlic for about 30 seconds, then add 1/2 of a container of vegetable stock. Add your veggies and spices. Bring everything to a boil and then turn your heat to medium-low. Allow to cook until all veggies are softened. Either use an immersion hand blender or remove from the pot and blend until creamy. Add your mixture back into the pot and add your coconut cream. Season to taste..


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