No Dairy Tomato Soup

So, I went to make salsa again today because I'm loving it lately. My recipe {see butternut squash taco post} is simple, raw and delish. 

This time I strained out a lot of the liquid because I wanted it chunker and less "watery". The liquid that I strained out was SO rich in nutrients and also so flavorful. I think I had about 1-2 cups. 

Anyways, I had an idea - tomato soup! 

I had been wanting to use up this can of chopped tomatoes in my pantry and since Wes loves tomato soup {but not all the cream that restaurants put in it} I decided to make a healthier COOKED tomato soup using my scraps and leftover liquid. 

It turned out SO good. And took me no time at all. 

Organic Dairy-free Tomato Soup Recipe:

1c liquid leftover from salsa

½ lb canned/jarred organic stewed tomatoes {not the liquid}

2 Tbls olive oil

12/-¾ red onion, chopped up

1 ½ teaspoon honey or agave nectar

3 Tbls soy or coconut creamer {optional}

sea salt & pepper

fresh herbs like parsley or basil

In a saucepan over medium heat put the chopped onion in with a ¼c water until the onion is soft and cooked down. Add olive oil and honey. Let cook for about 4 minutes. Stirring occasionally. Add tomatoes and salt and pepper. 

When pretty hot and cooked down a bit {about 5 minutes} add creamer and the salsa liquid. 

Put entire mixture into a Vitamix or cuisinart. Mix on high until smooth. 

Top with chopped herbs and I also added my flax/DHA omega oils. 

Enjoy!