Healthy Tomato Soup Recipe
A healthy twist on a classic soup! This homemade and healthy tomato soup recipe is dairy-free and loaded with hidden veggies! It's simple to whip up and hearty enough to be a meal or paired with your favorite sandwich.
Ingredients
- 1 can chickpeas 19oz, can use pre-roasted chickpeas too
- 1 can tomatoes 28 fluid ounces (whole or diced), or 3.5 cups chopped fresh tomatoes
- ½ yellow pepper chopped
- 5 stalks celery diced
- 5 carrots 1 cup chopped
- ½ sweet onion diced
- 4 cloves garlic chopped
- 2 tablespoons avocado oil
- 3 bay leaves
- 1 tablespoon basil
- Salt and pepper to taste
- 3 cups broth chicken or veggie
- For the tortillas
- 2 wraps
- 1 tablespoon avocado oil
- ¼ teaspoon sea salt or to taste
Instructions
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Preheat the oven to 350 degrees.
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In a large pot heat the avocado oil over medium to high.
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Add in the onions and garlic and sauté until onions are soft.
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Add in the carrots, pepper, celery and seasonings. Cover. Let cook for 2-3 minutes.
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Add in the tomatoes, broth and chickpeas.
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Bring to a boil.
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Reduce heat and let simmer for twenty minutes ensuring carrots are soft.
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Meanwhile, make the tortilla chips.
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Cut the wraps into triangles. Use a brush to brush the avocado oil onto them and sprinkle with sea salt.
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Place them in a foil-lined tray into the oven. Bake for five minutes, check, flip and bake again until just brown (about three minutes).
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Keep a close eye on the tortillas as they burn so quickly.
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Remove from the oven and let sit.
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Use an immersion blender to emulsify the soup (alternatively, you could ladle it out into a powerful blender too).
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Once liquified to your liking (I like to leave a bit for texture), serve and top with the tortilla chips.
Recipe Notes
Don't have broth on hand? Keep a tub of bone broth powder in the cupboard so that you're never without! All the quality of homemade without all the fuss.