Diana’s Cream of Fire Roasted Tomato-Basil Soup

Diana’s Cream of Fire Roasted Tomato-Basil Soup
Recipe type: Phase I, FasTrac
  • 3lbs. Roma's, cut in half
  • ½ of ⅛c MCT
  • 1 Tbsp Celtic Sea Salt
  • 1Tbsp Xylitol
  • 1-1/2 tsp freshly ground pepper
  • 2c chopped onions
  • 6 garlic cloves, minced
  • ¼tsp crushed red pepper
  • 1 - 28oz can of Glen Muir Fire Roasted Tomatoes
  • 4c fresh basil leaves, packed
  • 1tsp fresh Thyme leaves
  • 1 qt organic, pure chicken bone broth (I make my own)
  • ¼c Fage
  1. Preheat oven 400.
  2. Toss tog the Roma's, MCT, salt, pepper. Spread the tomatoes in 1 layer on a baking sheet w/sides.
  3. Roast for 45 min. In a stock pot, medium heat, 1tsp MCT, red pepper flakes, onion, garlic, sauté for 10 min.
  4. Add remaining ingredients plus roasted tomatoes including liquid from baking sheet. Bring to a soft boil and simmer, uncovered 40 min.
  5. Add ¼c Fage 0% Greek Yogurt and immersion blend until smooth and creamy. Soooo good! Can you say "comfort food?" I'll never eat canned cream of tomato soup ever again! You're welcome!!


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