Colorful Hearty Tomato Soup

1c celery - sliced thin

2 carrots (2c shredded)

1 med.-lg. onion - chopped

1-2T coconut oil

1 lg. (28oz.) can crushed tomatoes

1 14.5oz can fire-roasted diced tomatoes

1.5# assorted colorful tomatoes

2T garlic - fresh or from a jar

2t rosemary seasoning *

1t sugar

1T± MSG-free chicken soup base

1c coconut milk coffee creamer

~Stir-sauté celery, carrot and onion in the coconut oil over medium heat, for 5-10 minutes.  Add all the tomatoes, garlic.  Sprinkle on the rosemary seasoning and sugar.  Stir and simmer 20-30 minutes over low-medium heat, depending on whether you want the vegetables fresher or a little more cooked. 

Our bodies don't actually use the lycopene* found in the tomatoes unless they're cooked!  So there's that to consider.  The temperature should be just hot enough to keep the soup at a small bubbling point for that amount of time. 


If you blended it, return it to the pot, stir in the coconut milk and bring back to a small bubble again before serving. 

A couple days later - Blended.
Much better flavor!!

Original - Unblended

This would be great with croutons on top or accompanying a grilled cheese sandwich.  I think it also might freeze well - but I haven't tried that. . .Lin