Heat the olive oil in a Dutch oven (or a large pot) over medium heat. Add onion and garlic, and cook for 10 minutes, stirring frequently. Stir in the water and the next 5 ingredients (water through tomatoes), and bring to a boil. Reduce heat, and simmer 20 minutes.
Place 2 cups soup in a blender or food processor, and process until smooth. Pour the pureed soup into a bowl. Repeat procedure with 2 cups soup.
(Note: the other alternative here is to use a hand blender – it works a lot more quickly and is a lot less messy!)
If using a blender, return all pureed soup to pan. Stir in the vinegar, and bring to a boil. Remove from heat. Spoon 1 1/2 cups soup into each of 6 bowls; sprinkle each serving with 1 tablespoon cheese.
Kindly Submitted by “The Picky Eater”
Return to Suggested Recipes for Post Bariatric Surgery - Phase 4: Stabilization Diet
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