So easy, so good! My kids and husband love this easy, dairy-free recipe. It’s great in a thermos with a half-sandwich for lunch!

 

Ingredients:

 

1 tbsp olive oil

3 small shallots, chopped

1 clove garlic, crushed

1 can or jar of no salt-added whole tomatoes

2 c.

low-sodium veggie stock

1/3 c. fresh basil

grated rind of a lemon

1/4 cup nutritional yeast (find in health food section of the grocery store)

1&1/2 tsp salt

1/2 tsp pepper

*for a heartier soup, stir in 1.5 c. white beans (well-rinsed if canned)

 

 

To prepare:

 

In a soup pot, heat oil over medium heat. Add shallots and garlic, and cook for a few minutes until shallots are translucent. 

 

Add remaining ingredients, stir, and bring to a boil, then remove pot from heat and let cool slightly. 

 

Blend with an immersion blender or in batches in a stand blender.

 

Wendy McCallum, LLB, RHN, is passionate about providing busy parents with the tools & support they need to feed their families wholesome food, so everyone can play, learn, and feel better!  She is a mother of two terrific nine-year old kids. For information and recipe ideas, visit her website or pick-up her cookbook