Ingredients

• 1 (28-ounce) can whole tomatoes, in juice
• 1 rib celery, roughly chopped
• 1 cup low-sodium chicken broth
• Kosher salt and freshly ground black pepper
• 1 tablespoon pure maple syrup
• 1 to 2 teaspoons fresh lemon juice
• 1/4 to 1/3 cup cream

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Instructions

1. Puree the tomatoes, celery and broth in a blender until smooth. Season, to taste, with salt and pepper. Season with lemon juice and maple syrup. Stir in cream.
2. Transfer to a microwave safe bowl. Heat in microwave on HIGH until warmed through, about 4 minutes. (Alternatively, heat the old-fashioned way in a pan.) Pour hot soup into an air-tight thermos. Pack in a lunch sack and send off to school.