Creamy Vegan Tomato Soup
Ready in only 20 minutes this tomato soup is perfect on a cold winter day.- Ready In:
- 20 minutes
- Prep:
- 5 minutes
- Cook:
- 15 minutes
- Servings:
- 4
- Ingredients
-
- 1 28oz can diced tomatoes
- 1/2 yellow onion, chopped
- 4 garlic cloves, minced
- 1 cup vegetable broth
- 4 tbsp cashew butter*
- 1 tbsp maple syrup
- 1 tbsp italian seasoning
- 1 tbsp dried basil
- 1/2 tsp ground cayenne (optional)
- 2 carrots, chopped
- 1 medium zucchini, chopped
- Fresh basil for topping
Calories 172 / Carbs 17g / Fat 9.5g / Protein 5g
Instructions
- Place a saucepan over medium heat and add a few tablespoons of water or coconut oil to the pan. Add in your minced garlic and onions and saute for 5 minutes.
- Add in the rest of your ingredients (except the cashew butter) and bring to a boil. Once boiling reduce the heat to a simmer, cover and cook for 15 minutes.
- When the soup is done, add in your cashew butter and blend with an immersion blender. Serve with a little fresh basil on top. *you can also sub 1/2 cup full fat coconut milk for the cashew butter.
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