This recipe is adapted from one submitted by Valerie Sorrentino, with a few changes to make it dysphagia-friendly. To learn more about Valerie, visit:


2 tsp olive oilTomato and Peas Soup

¼ chopped onion

1 garlic clove, minced

1 can diced canned tomatoes

½ cup peas (I used frozen)

1 cup vegie broth

¼ tsp dried basil

Salt and pepper to taste


Heat olive oil in pot over medium heat. Add onions and cook for ~3-4 minutes, then add garlic and cook 1-2 minutes more. Add tomatoes, peas, broth, basil, salt and pepper. Cover and bring to boil. Reduce to simmer and cook for 10 minutes. Use immersion blender to blend soup in pot or transfer to blender and blend until smooth.

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