Prep: 10 minutes
Cook: 4 minutes
Yield: 4 servings
Ingredients
1 (28-ounce) can of whole tomatoes, in juice
1 rib of roughly chopped celery
1 cup of low-sodium chicken broth
Freshly ground black pepper and kosher salt
1 tablespoon of pure maple syrup
1-2 teaspoons of fresh lemon juice
1/4 to 1/3 cup of cream
Directions
First puree the tomatoes, celery and broth in a blender until smooth. Then season, to taste, with salt and pepper and season with lemon juice and maple syrup. After that stir in cream.
Next, transfer to a microwave safe bowl and heat in microwave on high until warmed through, for about about minutes, alternatively you can heat the old-fashioned way in a pan. After that pour hot soup into an air-tight thermos. Enjoy.
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