Excerpted with permission from The Low-Oxalate Anti-Inflammatory Cookbook: 75 Gluten-Free, Nut-Free, Soy-Free, Yeast-Free, Low-Sugar Recipes to Help You Stress Less and Feel Better by Cindy Bokma. Copyright 2018 by Skyhorse Publishing, Inc.
Cindy Bokma researches alternative medicine, health and healing for Hello Dollface, her healthy living blog. She loves spending time in the kitchen and experimenting with recipes. She resides near Temecula, California.
I used to love going out to eat and ordering tomato soup especially at Nordstrom! They had the most delicious soup, and I often bought a jar to take home. When I started having food allergies I had to very carefully determine what soups contained gluten, high oxalates, too much sugar, soy and yeast—it became difficult to eat at restaurants.
I discovered I could make my own soup from leftover tomato sauce, and it satisfies my craving. Because of the oxalates in tomatoes, I eat them sparingly. Skip this recipe if you are strictly keeping to a low-oxalate diet.
Recipe: Tomato Soup
Get out these tools: large soup pot, blender
1 1⁄2 cups leftover tomato sauce
1⁄2 cup half-and-half
1/3 cup chicken broth
1 tsp garlic powder
salt and pepper
Add all ingredients to blender and combine. Pour into soup pot and stir over medium-high heat until it’s hot and bubbling. If the soup is too thick, add more chicken broth until it’s a consistency you like.
Garnish with fresh basil and Parmesan cheese (mozzarella works too).
Based on the number of servings this might be too high for someone avoiding medium to high-oxalate foods.