Tomato Bisque (0 points)

8 servings (1 cup)

Ingredients:

1 cup onion, thinly sliced

1 cup celery, chopped

1 cup carrots, chopped

1/4 tsp red pepper flakes

1 tsp dried oregano

1 tbsp dried basil

1 bay leaf

5 cups fat free chicken broth

19 oz crushed tomatoes

14 oz tomato sauce

1 cup almond milk

Directions:

Spray a large soup pot, heat over medium heat.

Add the onion, celery and carrots, cook for 15 minutes, stirring occasionally. Add the spices. Mix and saute for another minute.

Add the broth, tomatoes and tomato sauce.

Bring mixture into a boil, then turn to simmer. Simmer for 30 minutes.

When vegetables are soft, remove from heat and allow to cool a few minutes.

Remove the bay leaf.

Using an immersion blender or food processor, puree the soup until smooth.

Stir in the almond milk and heat through but do not boil.