Tomato soup

Lent is almost here, and a standby Friday meatless meal is the immortal grilled cheese sandwich and tomato soup.  Here is the tomato soup part.  If you look at the canned stuff, it has as much at 37% of your daily sodium.  This has less salt, only as much as you want to put in at the last minute.  You also know all of the ingredients that go into it.  Since it has less salt, you can have a second bowl. You can also add in regular milk instead of coconut milk; the idea was to make it healthier.  Hope you enjoy it.

1 28 oz can of chopped tomatoes
2 teaspoons Worcestershire
1 medium onion
2 cloves garlic
1 tablespoon balsamic vinegar
1 cup vegetable broth
1 cup coconut milk
1 teaspoon honey
1 teaspoon oregano
1 teaspoon dried basil (fresh basil is good too!)
Salt and pepper to taste
2 tablespoons olive oil
Croutons for the top
In a large pot on medium low:
Add olive oil
Add onions and cook for 5 minutes — don’t brown or burn!
Add garlic and cook for 1 minute
Add tomatoes
Bring to a boil
Add vinegar and Worcestershire
Add coconut milk and broth
Add honey
Add oregano and basil
Add salt and pepper to taste
Cook for 5 minutes
Use an immersion blender to smooth
Serve with a grilled cheese (you know how to make a grilled cheese right?)
tomato soup 1
tomato soup 2
tomato soup 3

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