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.
- 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
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.
Start the blender on LOW. Once ingredients are mixed and level, increase speed to HIGH until fully puréed, about 1 minute.
Transfer soup to a small saucepan on the stovetop and heat over medium until warmed through. Serve with desired toppings.
Recipe: Vegan Tomato Soup
Serving in this recipe: 4
|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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