Healthier Tomato Soup

SOUP SEASON! That cold front is blowing in y'all, so what better time is there to have soup!

{Vegan, Oil Free, Gluten Free, Nut Free}

You will need:

• High speed blender or immerson blender

• Spoon

• Large pot

• Cooking oil

Ingredients:

• 2 large (85 grams) Carrots, diced

• 4 Cloves garlic, minced

• 3/4 (220 grams) Yellow onion, diced

• 3 - 15oz cans Diced tomatoes

• 3 oz Vegan cream cheese*

• 2 tsp Vegetable boullion + 2 cups water OR 2 cups vegetable broth

• 1 tbsp Basil, dried

• 1/2 tbsp Oregano

• 1 tsp Sugar/Stevia OR omit

• 1 tsp Salt or to taste

• 1/4 tsp Black pepper

• 1/4 Red pepper flakes, optional

• Fresh basil leaves, optional

Instructions:

• In a large pot sauté diced carrots and onion with cooking oil spray or water sauté over medium heat until carrots are soft and onion is translucent

• Once they are cooked through, add in the minced garlic and cook for 1 minute

• Next, add the cans of tomatoes, vegetable broth, and seasonings. DO NOT ADD THE CREAM CHRESE YET!

• Bring the pot to a boil and then reduce to simmer and cook for 30 minutes.

• After 30 minutes, place all ingredients into a blender (in batches if you need to and blend until smooth or until your own liking) OR use an immersion blender.

• After blending, stir in the vegan cream cheese and continue until smooth

• Serves 3-4 people with bread, fresh basil, plant-based grilled cheese, salad, or as is!

Notes:

I used Miyoko's vegan cream cheese

Nutrition:

1/3 recipe

Calories: 228 Carbohydrates: 32.8 Fat: 8.1 Protein: 7.7 Sugar: 18.1 Fiber: 5.5