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Tomato Cream Soup
Each serving of Tomato Cream Soup is packed with 10 grams of fiber, 15 grams of protein and tons of vitamin C. There's no dairy—walnuts and lentils blend into a sweet, decadent texture. Ripe tomatoes create a fresh summer flavor (even in the dead of winter). Tomato cream soup is a hearty full meal that will please the whole family.
Course Main Dish
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. Cook lentils according to package directions. I used French green lentils, which boast 15 grams of fiber and 12 grams of protein per serving. I also add a bay leaf and kombu to the cooking water to improve digestibility and add minerals. You can also substitute one can of brown or green lentils. Drain lentils and set aside.
  2. Loosely chop the onion. The soup will be pureed, so no need to micro-dice. In a stock pot, caramelize the onion until stringy and brown (8-10 minutes). Splash with water to avoid sticking.
  3. While the onion is cooking, loosely chop the garlic and green pepper. Add to the caramelized onion, continuing to splash with water as needed to avoid sticking. Cook for 3-4 minutes, until green pepper is soft (but not mushy).
  4. Meanwhile, start quartering the tomatoes, adding them to the stock pot as your cutting board gets full. This allows some to cook longer than others, giving deeper layers of flavor.
  5. Once the juice of the tomatoes can mostly cover the mixture, remove from heat.
  6. Add walnuts, lentils, yeast flakes, vinegar and sea salt to the blender. Blend on high until creamy and smooth. Transfer mixture to stock pot with the tomatoes. Don't worry to get it all from the blender or to wash the blender. Once you stir the cream into the soup, it's going right back into the blender.
  7. Depending on the size of your blender (and if you doubled this recipe, as I did), blend soup in reasonable portions. (Too full, and it will pop the top of your blender and spew everywhere—or so I've been told :). Use a large bowl to hold the excess. Transfer the blended soup back into the stock pot.
  8. Taste. I did not over-season this because it's fresh and delicious as is. However, feel free to add thyme, Italian seasoning, red pepper flakes, or other seasoning. Garnish with green onions, cilantro, parsley, or any other fresh green herb.
Recipe Notes

If you want a brighter red color to appeal to your crowd, add a bit of tomato paste. It won't affect the flavor.

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