Why recepie famous for?
Avocado replaces heavy cream in this rich and hearty tomato soup that is perfect for a chilly afternoon. This Heart-Check Certified recipe
Ingredients
1 tablespoon olive oil
3/4 cup chopped onion
2 garlic cloves (minced)
1 14.5-ounce can diced tomatoes in juice
2 tablespoons tomato paste
1 1/2 cups low-sodium tomato juice
3 cups low-sodium chicken broth
1/2 teaspoon Black pepper
2 ripe, fresh avocados (peeled, pitted, sliced)
1/2 teaspoon dried thyme
2 teaspoons sugar
Instructions
Heat oil in a large pot over medium heat. Add onion, cook, stirring frequently, about 5 minutes until translucent. Add garlic, cook 1 minute. Stir in tomatoes and their juice, tomato paste, tomato juice, broth, sugar, salt and pepper.
Increase heat to medium high, bringing soup to a boil. Reduce heat; let simmer 5 minutes. Let soup cool 5 – 10 minutes.
Cut 1-1/2 of the avocados into cubes and add to cooled tomato mixture.
Puree the tomato and avocado mixture in batches in a food processor until smooth. Add pureed soup back to pot and reheat before serving.
To serve, pour soup into shallow bowls. Slice remaining avocado half and place on top of soup.
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