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.

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.

Can be made with

NutriBullet Blender

NutriBullet Blender

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