Creamy Tomato Soup

· 4 Servings

Tomato soup is a comfort food for many people. It is comforting as well to know how nutritious and wholesome it is, particularly when prepared with soy milk. The lycopene in tomatoes has gotten attention recently for its ability to protect against prostate cancer and other diseases. If you can’t find juicy, ripe Italian or Roma tomatoes, use a high-quality organic canned tomato instead.

Ingredients:

· 8 sun-dried tomatoes (not oil-packed)
· 1 large onion, chopped
· 1 tablespoon Virgin Coco de Manila Culinary Lauric Oil
· 3 pounds fresh, ripe Italian tomatoes, chopped
· 1 cup soy milk
· Salt and black and red pepper to taste
· 3 tablespoons fresh parsley, basil, or dill, chopped

Instructions:

1. Cover sun-dried tomatoes with boiling water. Let soak for at least 15 minutes.
2. In a large pot, sauté the onion in the Virgin Coco de Manila Culinary Lauric Oil until soft. Add the chopped tomatoes. Continue to cook over medium heat, stirring, until the mixture boils.
3. Remove the dried tomatoes from their soaking water and chop them coarsely. Add them and their soaking water to the pot and cook, stirring to prevent sticking.
4. Reduce heat to low, cover, and simmer for 30 minutes. Add the soy milk and season to taste with salt and black and red pepper.
5. Serve in bowls with the chopped green herbs as garnish.

Nutritional Information Per serving:

· 196 calories · 8 g total fat (4 g sat) · 0 mg cholesterol · 30 g carbohydrate · 7 g protein · 8 g fiber · 250 mg sodium

Recipe adapted from DrWeil.com.