{no cream tomato soup}

Recently a friend said she would be in my area and wanted to stop by for visit.

Of course! I love seeing my girlfriends. Especially this ginger like myself with lots of other commonalities. Plus I would get to see her adorable baby!

We would love to spend more time together but we live far from each other and just life in general keeps us busy. So we try to see each other when we can and cherish that time together.

But I couldn't let her come by around lunch time and not provide this busy momma some lunch.

She was coming the next day so I had no time to run by the grocery store. And looking into my pantry and fridge I wasn't sure what I could offer. As I was talking her...or probably texting. We have a strong texting relationship! It works for us! ...in my fridge, I saw I had stuff to make salads. And in my pantry, I saw a box of Pomi chopped tomatoes.

So it struck me. Tomato soup!! I texted her back and told her the plan. She was excited about it and so was I for seeing her the next day!

Now the tomato soup I have normally made in the past and  love is full of heavy cream and butter. It's spin off Panera's Tomato Basil Soup. You know the one they put croutons on top and the soup just coats your spoon because it is so rich? And you make sure you get the baguette side, whole grain of course!, to dip in it.

My ginger friend and I are both concerned with making better eating choices, so I was on the mission to come up with a healthy tomato soup recipe. Plus I had no cream in the house anyway.

So the below recipe is was I came up with and fortunately it turned out pretty good!

Two good things happened that day...actually three...but I'm only going to share two at this time.

1. A came up with a yummy tomato soup recipe.
2. Even better, I got to visit with a friend!

God is good!

Choose STRONGER! ~ ♥ JenG

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{no cream tomato soup}

1 26.46 oz carton of Pomi chopped tomatoes

1 can or 2 cups of vegetable broth

1/2 small onion, chopped

1 garlic clove, pressed or minced

EVOO or coconut oil

Salt & pepper

2 tsp dried basil or 2 tbsp of fresh basil, shredded

Parmesan cheese, grated

In a large pot over medium heat, add a drizzle of EVOO or some coconut oil. Once oil is heated, add onion sautéing until almost tender, then add garlic. Cook for an additional 1-2 minutes.

Stir in tomatoes and broth. Add basil and season with salt and pepper. Bring soup to a boil. Then reduce heat to a simmer for 10 minutes. Blend soup with an emersion blender or transfer soup to a regular blender to blend.

Ladle soup into bowls and serve with grated parmesan cheese on top.