Vegan Tomato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Directions
2 tbsp Basil 1 tsp Paprika 3 cup Del Monte Stewed Tomato Original 4 tbsp minced onions 0.50 cup Cashew Halves and Pieces, Great Value (1 oz/28g) 3 tsp dried oregano 0.33 cup Silk Coconut Milk (original) .33 cup (8 fl oz) Water, tap
Using a large sauce pan or pot on low heat, add the entire can of whole tomatoes, including the liquid, and 1 cup of water. Using the back of a spoon, gently smash the tomatoes. Add dried oregano, dried basil, paprika, and a pinch of kosher salt. Raise the heat to medium and bring everything to boil. Let soup simmer for 8 to 10 minutes. Turn off heat. Let the soup cool off for 5 minutes before transferring to a blender to blend.
Return soup to pot and stir in coconut milk.
Serve in bowls with black pepper, basil leaves, and cashew cream, if you like.
Notes:
To Make Cashew Cream: If you want to make cashew cream for topping the soup, soak 1/2 cup of cashews with boiling water for about an hour. Reserve 1/2 cup of the liquid, and drain the rest. Blend cashews with the water until smooth.
Serving Size:�Makes 4 1-cup servings
Return soup to pot and stir in coconut milk.
Serve in bowls with black pepper, basil leaves, and cashew cream, if you like.
Notes:
To Make Cashew Cream: If you want to make cashew cream for topping the soup, soak 1/2 cup of cashews with boiling water for about an hour. Reserve 1/2 cup of the liquid, and drain the rest. Blend cashews with the water until smooth.
Serving Size:�Makes 4 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 195.0
- Total Fat: 9.4 g
- Cholesterol: 0.0 mg
- Sodium: 802.3 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 6.1 g
- Protein: 5.2 g
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