I wanted to share with all of you one of my favorites!
Creamy Tomato Basil Soup
4 tsp. olive oil, 1/2 cup chopped carrots, 1/2 cup chopped onions, 2 tsp. dried basil leaves, 1 (28 oz) can whole San Marzano tomatoes (I don’t look for this brand and just use what I usually can grab), 3 cups low sodium organic vegetable broth, 3/4 tsp. sea salt, 1 1/2 cups unsweetened almond milk, 8 tsp. shredded Parmesan cheese, 8 Tbsp. sliced fresh basil leaves.
Heat oil in medium pan over med.-high heat. Add carrots, onions, dried basil. Cook stir for 4 to 5 minutes. Add tomatoes, broth, salt. Cook stir 2 to 3 minutes or until it reaches a gentle boil. Reduce heat to low. Boil for 15 minutes. Place soup in blender, in two or more batches if necessary. Cover with lid and kitchen towel, blend until smooth. Return soup to saucepan. Add almond milk, cook over med.-low heat stir often for 1 to 2 minutes. Do not let soup come to a boil. Top each serving with 1 tsp. cheese and 1 Tbsp. fresh basil. Enjoy!