Chef Beth Ginsberg, the author of “A Taste For Living,” a cookbook full of cancer-fighting recipes, gave us this delicious and simple cream of tomato soup recipe. Go ahead, give it a try!
Watch the video to learn how to make it.
1. Spray stockpot and sauté garlic and onions until onions are translucent, but not brown.
2. Add canned tomatoes, stock, oats, carrots, celery, dried basil, fresh basil, salt, and pepper. Bring to a boil then turn down heat and let simmer for 25 minutes.
3. Remove from heat and allow to cool slightly. Puree in a blender or with an immersion blender. Return the soup to the pot and heat through.
4. Ladle into bowls and serve with fresh chiffonade of basil.
Ann's Tips and Tricks
This recipe is only gluten-free with certified gluten-free oats. They are widely avaialble in health food stores.
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