A one way ticket to head cold expulsion, today I am so excited to share my Creamy Tomato Noodle Soup. Made with an abundance of nourishing carrots, celery, garlic, tomato, and whole wheat noodles this simple vegan tomato soup is not only easy on the (potentially queasy) stomach, but is a healthful take on childhood classic- true comfort food without the comfort food calories. I serve this cold busting soup with a piping mug of green tea with lemon.
Creamy Tomato Noodle Soup [makes 5 servings]
2 tablespoons olive oil
1 large yellow onion, diced
2 large carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
1 large can (28 ounces) diced tomatoes
½ cup (2 ounces) raw cashews
4 cups filtered water
2 cups low sodium vegetable broth
1 cup (4 ounces) whole wheat noodles
salt & pepper to taste
In a large Dutch oven or heavy pot heat olive oil over medium-high heat. Add onion, carrots, celery, and garlic and sauté, stirring frequently, until vegetables are tender and onion is translucent (about 5 minutes). Add tomatoes, cashews, water, and broth and bring soup to a boil. Reduce heat to low, cover, and simmer for 40 minutes. Allow soup to cool slightly.
Transfer soup to a high-speed blender and blend until very smooth. Transfer back to pot and return to a boil, then add pasta and simmer until tender (around 8-10 minutes). Season to taste, serve and enjoy!
Nutritional Information [per serving = 2 cups]
250 Calories, 32g Carbohydrates, 11g Fat, 7.4g Protein, 5.3g Fiber, 6.7g Sugar