Heart-Healthy Creamy Avocado Tomato Soup

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Servings:

• Recipe serving size: 1 cup
• Number of servings: Adjust Reset

Ingredients:

• 1 Tbsp. olive oil
• 3/4 cup onion, chopped
• 2 garlic cloves, minced
• 1 14.5-ounce can diced tomatoes in juice
• 2 Tbsp. tomato paste
• 1 1/2 cups low sodium tomato juice
• 3 cups low sodium chicken broth
• 2 tsp. sugar
• 1/2 tsp. pepper
• 2 ripe, fresh avocados, halved, pitted and peeled
• 1/2 tsp. dried thyme

• fresh thyme, as a garnish

Instructions:

1. Heat oil in a large pot over medium heat. Add onion, cook, stirring frequently, about 5 minutes until translucent. Add garlic, cook 1 minute.
2. Stir in tomatoes and their juice, tomato paste, tomato juice, sugar, pepper and dried thyme.
3. Add broth. Increase heat to medium high, bringing soup to a boil. Reduce heat and let simmer 5 minutes. Let soup cool 5 - 10 minutes.
4. Cut 1-1/2 of the avocados into cubes and add to cooled tomato mixture.
5. Puree the tomato and avocado mixture using an immersion blender until smooth. Reheat before serving. (Alternatively, puree soup in a food processor until smooth. Add pureed soup back to pot and reheat before serving.)
6. To serve, pour soup into shallow bowls. Slice remaining avocado half and place on top of soup.

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