The best tomato soup ever…
KATY’s LYCOPENE CREAM
3 onions, chopped
4 stalks celery, chopped
4 carrots, peeled and chopped
* Finely mince these in a food processor and then saute in 4T olive oil for about 15 minutes, until soft. Add 3 big cans (30 oz.) crushed tomatoes and 1T dried basil and cook for at least thirty minutes (an hour would be good, because you don’t want any crunchiness at all in the vegetables.)
8oz. low fat sourcream
1 c. milk
1/2 c. finely minced parsley (italian parsley is best) –food processor is good for this
1T white pepper
Heat it back up to hot, but not boiling, after adding the dairy products. Tastes EVEN better the next day… A nice warm bowl of lycopene cream and a nice toasted cheese sandwich is just the best. Also, try varying the cheese, my favorite is goat cheese.
Note: you can use 1 onion, 1 celery rib, 1 carrot and one can of tomatoes for soup for 2. Just add a dash of milk to thin out. I prefer to use the immersion blender to smooth is all out.