5 from 3 votes
Creamy Vegan Tomato Soup
Dairy-free creamy tomato soup made vegan is incredibly comforting and delicious!
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings:
6
Calories:
275 kcal
Course:
Side Dish, Main Course, Soup
Cuisine:
American
Ingredients
- 1 cup cashew soaked at least 3 hours, raw, or macadamia nuts
- 2 tablespoons olive oil
- 1/2 yellow onion diced, about 1 cup, small
- 2 celery chopped, stalks
- 2 carrot peeled and chopped, small
- 3 cloves garlic minced
- 1 24- ounce tomato undrained, whole, canned
- 2 cups vegetable broth
- 3 tablespoons nutritional yeast optional
- 1/4 cup basil fresh
For Serving:
- 1 green onion chopped, bunch
- hemp hearts
- macadamia nuts toasted
Instructions
- Heat the olive oil in a small (8-inch) skillet over medium-high heat. Add the onion, celery, and carrots, and sauté, stirring frequently, until veggies have softened, about 5 to 8 minutes. Add the garlic and cook another 2 minutes.
- Transfer the sautéed vegetables to a blender, along with the remaining soup ingredients. Blend on high for 2 to 3 minutes, or until soup is completely creamy.
- Serve soup with a sprinkle of hemp hearts, chopped green onion, fresh basil, toasted chopped macadamia nuts, and your favorite toasted bread.
Cup of Yum
Nutrition Information
Serving
1of 6
Calories
275kcal
(14%)
Carbohydrates
15g
(5%)
Protein
5g
(10%)
Fat
23g
(35%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 275
% Daily Value*
| Serving | 1of 6 | |
| Calories | 275kcal | 14% |
| Carbohydrates | 15g | 5% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.