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Vegan Tomato Soup
Dairy not your thing? This rich tomato soup subs cream for cashews without sacrificing any flavor. The cashews also provide healthy plant-based fats that can help stabilize blood sugar and keep hunger pangs at bay.
Ingredients
- 3 cup Tomatoes, canned – drained
- 1 Onion, raw
- 4 Garlic, clove
- 1 1/2 cup Cashews, raw
- 3 tbsp Olive Oil
- 2 cup Vegetable Broth, low-sodium
- 1/2 tsp Celery Salt
Directions
1
Combine all ingredients in the pitcher in the order listed and cover with the pitcher lid. Make sure the vented lid cap is inserted and secure before blending.
2
Start the blender on LOW. Once ingredients are mixed and level, increase speed to HIGH until fully puréed, about 1 minute.
3
Transfer soup to a small saucepan on the stovetop and heat over medium until warmed through. Serve with desired toppings.
See Nutrition Info
Nutritional information
Recipe: Vegan Tomato Soup
Serving in this recipe: 4
| Calories: 426 | |
| Total Fat: 33.6 g | 51.8% |
| Saturated Fat: 5.5 g | 27.6% |
| Cholesterol: 0 mg | 0% |
| Sodium: 81.7 mg | 3.4% |
| Total Carbs: 26.2 g | 8.7% |
| Dietary Fiber: 5.6 g | 22.4% |
| Sugar: 9.7 g | |
| Protein: 11.4 g | 22.7% |
| Vitamin A: 2.6% | Vitamin C: 44.8% |
| Calcium: 9% | Iron: 25.7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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