Ingredients
- 1 (28-ounce) can whole tomatoes
- in juice
- 1 rib celery
- roughly chopped
- 1 cup low-sodium chicken broth
- Kosher salt and freshly ground black pepper
- 1 tablespoon pure maple syrup
- 1 to 2 teaspoons fresh lemon juice
- 1/4 to 1/3 cup cream
Instructions
- Puree the tomatoes, celery and broth in a blender until smooth.
- Season, to taste, with salt and pepper.
- Season with lemon juice and maple syrup.
- Stir in cream.
- Transfer to a microwave safe bowl.
- Heat in microwave on HIGH until warmed through, about 4 minutes.
- (Alternatively heat the old-fashioned way in a pan.)
- Pour hot soup into an air-tight thermos.
- Pack in a lunch sack and send off to school.
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