Now’s the time of year when things get crazy, but healthy meals still must get made. That’s why I’m sharing a Dairy-Free Cream of Tomato Soup today that literally takes all of five minutes from start to finish, thanks to my favorite high-speed blender.
Speaking of crazy-time though, today’s post also comes with the discussion of how stress can negatively affect our health, including our digestion. One way I help keep everything in balance (I’m such a delicate flower in so many ways!) is taking the probiotic VSL#3. In fact, I was introduced to VSL#3 more than 4 years ago and it has definitely helped make a difference. Disclaimer: this post is being sponsored by VSL#3, but all opinions and experiences are my own.
Some key points about VSL#3:
- VSL#3 is a high-potency probiotic medical food that is clinically proven in the dietary management of irritable bowel syndrome (IBS), ulcerative colitis (UC) and ileal pouch.
- VSL#3 is a proprietary formulation of a mix of 8 strains of live lactic acid bacteria, making it one of the few probiotics with this many strains.
- VSL#3 is at least 10 times more potent than the average probiotic.
So, after all that, let’s talk about this easy-schmeasy recipe that also happens to be quite easy to digest. For inspiration, I used the recipe from the IBS-friendly recipe cards that I was sent for this project (more recipes can be found on the VSL#3 website):
I adapted my tomato soup recipe to make it dairy-free, and I used crushed plain tomatoes instead of fire-roasted:
Here’s my printable recipe:
- 1 26-ounce box of crushed or chopped tomatoes
- 2-3 tablespoons of raw organic cashews or macadamia nuts (about 10-12) OR ½ of a large avocado*
- 1 teaspoon dried thyme
- 10-12 fresh basil leaves or 1 teaspoon dried basil or oregano
- ¼ cup filtered water
- *If you do not have a high-speed blender such as a Blendtec, I recommend using the avocado instead of the nuts to ensure you have a creamy texture to your soup.
- Combine the tomatoes, nuts OR avocado, herbs, and water in the pitcher of a blender.
- Blend for 30 seconds on high or until the ingredients become fully combined with a creamy texture.
- Blend the soup for an additional 4 minutes until steaming hot, OR transfer mixture to a medium saucepan and bring to a simmer.
- Serve hot, with freshly-ground black pepper, if desired.
Other fun links related to this post:
- For more information on VSL#3 please visit www.vsl3.com and use the code “DOCTOR” at checkout for $5 off your next purchase.
- Check out their series of videos packed with helpful info about IBS & UC at www.youtube.com/user/VSL3Probiotic
- You can find more delicious IBS-friendly recipes at http://www.vsl3.com/discover/ibs-friendly-recipes/