Creamy Tomato Soup (Vegan)
This antioxidant-rich tomato soup is super creamy, thanks to the secret ingredient almonds. Fresh basil and freshly-ground black pepper perfectly complement this soup.
Prep Time 15 minutes mins
Cook Time 44 minutes mins
Course Side Dish, Soup
Cuisine Global
Servings 5
Calories 109 kcal
Heat a heavy bottom soup pot over low-medium heat. Add a minute add a drop or two of water; the water should sizzle. Add 2 tbsp of water followed immediately by chopped onion, garlic, and salt. Cook the onion and garlic until soft (~3-4 minutes).
Add carrots, almonds, and dried basil (if using) and cook for another 3-4 minutes, stirring often. Add the chopped tomatoes and freshly-ground black pepper and cook for another 3-4 minutes, with the pot partially covered.
Add the vegetable broth and bring it to a boil (~15 minutes) over medium high heat. Add the fresh basil and simmer over medium-low heat, partially covered for about 10 minutes.
Once done, rest the soup for about 10 minutes. Add to a blender and blend until well-mixed and creamy. Enjoy with your favorite croutons or a dash of olive oil.
*I often use no-oil sauté method to sweat the veggies, especially if using other ingredient with fat, in this case almonds. Please look up
Ditch-the-oil Cooking Method.
Calories: 109kcalCarbohydrates: 16gProtein: 4gFat: 4gSaturated Fat: 1gSodium: 382mgPotassium: 629mgFiber: 5gSugar: 8gVitamin A: 5699IUVitamin C: 30mgCalcium: 66mgIron: 1mg