Creamy Tomato Soup

Ingredients:

2 14.5-ounce cans stewed tomatoes (I used Del Monte Stewed in Cajon flavor)

10 baby carrots or 2 regular carrots, peeled and trimmed

2 tablespoons olive oil

3/4 teaspoon Old Bay Seasoning

About 1/2 cup+ cream or milk (I used 2/3 cup vegan milk to keep it vegan)

1/2 teaspoon black pepper, or to taste

Salt optional and to taste

Fresh cilantro for garnishing optional (rosemary, basil, oregano may be substituted)

Shredded cheese (or vegan cheese) for garnishing optional

Optional variations to taste: fresh or roasted red peppers; red pepper flakes, chili powder, cayenne pepper; onion, onion powder, garlic, garlic powder, favorite seasoning blend; fresh or dried herbs.

Directions:

Add tomatoes, carrots, oil, Old Bay, pepper, optional salt, and optional variation ingredients to the canister of a blender and blend until smooth. Add the cream until desired consistency and flavor is achieved.

Transfer soup to microwave-safe bowl or glass measuring cup and heat on high power to warm, about 2 minutes. Garnish soup with cheese, sour cream, or herbs, and serve immediately. Soup will keep for up to 5 days in the refrigerator or can be frozen for up to 3 months.

Take care all ingredients used are suitable for your dietary needs, selecting vegan milk and cheese products, or using gluten-free crackers, as necessary.

-eva monti

---