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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
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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

  1. 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.
  2. 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.
  3. 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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