Vegan Tomato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
• 2lbs tomatoes, chopped w/ skin & seeds• 1 celery stalk, chopped• 2 tbsp crushed garlic• 1 cup chopped carrots• 1 tbsp olive oil• 1 tsp dried thyme• 2 tsp dried sage• 1 tsp salt• 2 tsp pepper• ½ cup vegetable stock• ¾ cup Silk (optional)
1. Heat the olive oil in the bottom of the pressure cooker, add the garlic and sage. Sauté until fragrant.
2. Add in all the remaining ingredients (except optional silk)
3. Close the pressure cooker and cook on ‘soup’ setting for 15 minutes.
4. After the pressure is released, ladle the mixture, in batches, into a blender and blend until smooth.
5. For creamier soup, add in optional Silk at the end.
Serving Size: Makes 4 approximately 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user KELIWHO.
2. Add in all the remaining ingredients (except optional silk)
3. Close the pressure cooker and cook on ‘soup’ setting for 15 minutes.
4. After the pressure is released, ladle the mixture, in batches, into a blender and blend until smooth.
5. For creamier soup, add in optional Silk at the end.
Serving Size: Makes 4 approximately 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user KELIWHO.
Nutritional Info Amount Per Serving
- Calories: 128.1
- Total Fat: 5.1 g
- Cholesterol: 0.0 mg
- Sodium: 770.9 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 4.9 g
- Protein: 4.1 g
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