2 to 3 tablespoons plus 1 teaspoon extra-virgin olive oil
5 medium green tomatoes, cut into 1-inch-thick rounds
1/2 cup diced yellow onion
1/2 cup diced green bell pepper
2 cloves garlic, minced
2 cups low-sodium vegetable broth
2 cups filtered water
1/2 cup almond milk or coconut milk
3 tablespoons tomato paste
3/4 teaspoon sea salt
1/4 teaspoon pepper
1 tablespoon minced fresh basil
1 1/2 teaspoons minced fresh rosemary
1 cup store-bought herbed croutons, preferably organic
The soup will keep for up to 5 days in a covered container in the refrigerator.
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