Creamy Tomato Soup with Cheesy Croutons
Ingredients
The soup
-
2
tablespoons
olive oil
-
1
medium
yellow onion, diced
-
1
medium
carrot, peeled and diced
-
3
stalks
celery, diced
-
5
cloves
garlic, minced
-
56
ounces
fresh or canned tomatoes, chopped, keep liquids
-
3
tablespoons
raw sugar or coconut sugar
-
2
teaspoons
dried oregano
-
¼
teaspoon
sea salt
-
¼
teaspoon
ground black pepper
-
4
cups
vegetable broth
-
2
tablespoons
to ¼ cup cashew cream or vegan heavy cream
The cheesy croutons
-
1
grilled cheese sandwich
prepared with vegan cheese
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add diced onion, carrot, celery, and minced garlic; sweat for about 8 minutes until softened.
- Stir in tomatoes, sugar, oregano, salt, and pepper, then add vegetable broth.
- Bring to a boil, then reduce to a simmer for about 25 minutes.
- Blend the soup in batches until smooth, then return to the pot.
- Stir in cashew cream to achieve desired creaminess.
- Prepare grilled cheese sandwich, cut into cubes, and add to soup before serving.
Nutrition Facts (estimated)
Servings
8 servings
Calories
129
Total fat
4g
Total carbohydrates
23g
Total protein
4g
Sodium
788mg
Cholesterol
0mg
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