Creamy Vegan Tomato Soup
Ingredients
The soup base
-
1
cup
chopped carrots
-
1
cup
chopped celery
-
1
cup
chopped sweet or yellow onion
-
1
teaspoon
chopped garlic
-
¼
cup
fresh basil
-
1
tablespoon
fresh oregano
-
1
tablespoon
fresh thyme
-
1
teaspoon
smoked paprika
-
28
ounces
crushed tomatoes
-
4
cups
vegetable broth
-
½
cup
raw cashews
-
1 - 1½
teaspoons
sea salt
-
¼
teaspoon
ground black pepper
For sautéing
-
to taste
none
your favorite oil or vegetable broth
Instructions
- Sauté the carrots, celery, onion, and garlic in a pan over medium heat with oil or vegetable broth until soft, about 5 minutes.
- Add the basil, oregano, thyme, and smoked paprika, and cook for a few more minutes before allowing to cool slightly.
- Combine the sautéed veggies with the remaining ingredients in a blender and blend until smooth and creamy.
- If your blender can heat, blend until hot and serve immediately, or transfer to a pot and heat for 5-10 minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
137
Total fat
5g
Total carbohydrates
20g
Total protein
5g
Sodium
472mg
Cholesterol
1mg
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