1Tbsp.olive oiltry Caraluzzi’s Extra Virgin Olive Oil
¾cupchopped onion
2clovesgarlicminced
1 14.5 ounce candiced tomatoes in juice
2Tbsp.tomato paste
1 ½cuplow sodium tomato juice
3cupslow sodium chicken broth
2tsp.sugar
½tsp.pepper
2ripe fresh avocados, halved, pitted, peeled and sliced
½tsp.dried thyme
fresh thymeas a garnish
Instructions
Heat oil in a large pot over medium heat. Add onion, cook, stirring frequently, about 5 minutes until translucent. Add garlic, cook 1 minute.
Stir in tomatoes and their juice, tomato paste, tomato juice, sugar, pepper and dried thyme.
Add broth. Increase heat to medium high, bringing soup to a boil. Reduce heat; let simmer 5 minutes. Let soup cool 5 – 10 minutes.
Cut 1-1/2 of the avocados into cubes and add to cooled tomato mixture.
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.)
To serve, pour soup into shallow bowls. Slice remaining avocado half and place on top of soup.