Creamy Tomato Soup

This recipe makes 6 cups of soup

Directions:

1. In a large pot, sauté the onion with a splash of broth or water over medium heat for 4 to 5 minutes until soft and translucent
2. Add the crushed tomatoes and vegetable broth to the pot and stir
3. Bring the mixture to a boil then add the cashews
4. Reduce the heat and let the soup simmer for about 20 minutes
5. Carefully transfer the soup to a blender Use a towel to protect yourself from any splatters and blend until the soup is very smooth
6. Allow the soup to cool slightly
7. Pour the soup onto parchment-lined trays
8. Add dividers in the ten portion configuration 
9. It is recommended to pre-freeze liquids before freeze drying
10. Freeze dry (my cycle time was 13 hours)

Rehydration:

Add 3/4-1 cups of hot water to 1/2 cup of tomato soup powder or 2 divider portions.  Stir and cover for 3-4 minutes.  Stir again.

Notes:

This soup is delicious with  grilled cheese dunkers recipe.  We used 15-20 dunkers per serving of soup.  Enjoy!

Nutritional Value Per 1 ½ cup serving

Calories: 171   Protein: 5 g   Fat: 7 g   Carbohydrates: 22 g   Sugar: 11 g   Fiber: 2 g

Cycle times & rehydration for reference only. Your results may vary.