Easy Tomato Soup



1 TBS coconut oil

½ yellow onion, sliced

3 large tomatoes, chopped (about 3 cups)

1 avocado, peeled and diced

1 clove garlic, minced

1 cup unflavored almond milk

2 TBS lime juice

¾ tsp Celtic sea salt

2 TBS fresh oregano, chopped

2 TBS fresh basil leaves, chopped


Heat oil in saucepan. Add onion and saute until softened, about 2 minutes.

Add tomatoes, garlic, ¼ tsp salt, oregano and basil Simmer mixture about 20 minutes until flavors meld. Remove from heat and cool slightly.

In a food processor place avocado and add tomato mixture. Blend until smooth, about a minute or two. Return mixture to the saucepan and add unflavored almond milk, lime juice and remaining ½ tsp salt. Simmer until flavors meld, about 10 minutes. This soup gets even better as it sits, so if you have time, let it stand an extra half hour before serving.


Traditional Soup = 212 calories, 7g fat, 2g protein, 15g carbs, 4g fiber
"Healthified" Soup = 176 calories, 14.6g fat, 2.9g protein, 9g carb, 6.6g fiber