A perfect soup on any night, rainy or cold... and it will give your the necessary nutrients to beat a cold or keep one away!
Ingredients:
One can of organic tomatoes (28 oz)
3/4 cup of organic milk (hormone free) or 15% cream (organic)
1 tablespoon of organic coconut oil/butter or/olive oil
3 1/2 cups of chicken stock or vegetable stock*
(*made with one tsp of bouillon for every cup of boiled water)
1/4 cup of ground toasted almonds
Step 1: Put almonds on a baking tray and roast at 300 degrees until just browned. Let cool and then process in a food processor or blender to form a smooth, grounded blend. Set aside.
Step 2: In a large soup pot or dutch oven, heat the organic coconut oil/ butter or olive oil on med-high heat. Add can of tomatoes (including juice) and heat until tomatoes start to break up. It takes about 10 minutes.
Step 3: Add the 3 1/2 cups of chicken stock and heat for 5- 10 more minutes. Take off burner and cool. Then blend in a blender for 1 minute. NOTE: If the liquid is still warm to hot, make sure lid in on tight and hold down before blending the mixture)
Step 4: Put the soup pot in the sink. Pour out the blended tomatos and chicken broth through a strainer to remove skins and seeds. Put back on burner and heat gently. Add the cream or milk and roasted ground almonds. Stir and serve immediately or keep on low heat with the lid on until ready to eat.
Serve with a grilled cheese sandwich and a dill pickle!
Buen provecho!
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