VEGAN CREAM OF TOMATO SOUP
This vegan cream of tomato soup is the perfect way to use up an abundance of summer tomatoes. It's quick, super easy and unbelievably delicious.
Provided by Nikki, Eating Vibrantly
Categories Main Course Soup
Time 20m
Number Of Ingredients 11
Steps:
- Add the ingredients to the blender in the order listed.
- Blend on high speed for around 12 minutes.
- Stop blending as soon as the soup boils (the sound will change).
- Serve immediately or store in the refrigerator for up to 5 days.
Nutrition Facts : ServingSize 250 ml, Calories 130 kcal, Carbohydrate 26.6 g, Protein 5.9 g, Fat 1 g, SaturatedFat 0.2 g, Sodium 264 mg, Fiber 4.7 g, Sugar 12.8 g, UnsaturatedFat 0.6 g
VEGAN CREAM OF TOMATO SOUP
I came up with this when I had precious little in the pantry, less still in the fridge, and was too lazy to go to the grocery store. Sometimes when I'm feeling adventurous, I throw in a can of drained and rinsed black beans and some salsa after I've blended it.
Provided by Muppetcow
Categories Vegetable
Time 8m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Put the tomatoes and tofu in a blender or food processor and blend until smooth.
- Add as much soymilk as needed to get the consistency you like.
- Heat through.
Nutrition Facts : Calories 115.9, Fat 3.4, SaturatedFat 0.5, Sodium 451.7, Carbohydrate 16.3, Fiber 3, Sugar 9.1, Protein 7.1
VEGAN CREAMY TOMATO SOUP
Make and share this Vegan Creamy Tomato Soup recipe from Food.com.
Provided by WJKing
Categories Low Protein
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Fry onion & garlic in bottom of large kettle.
- Add tomatoes (I like to mix fresh & canned, but use whatever you have!).
- Stir & cook over medium heat until tomatoes are totally soft.
- Add basil & stir.
- Remove from heat & let cool a few minutes.
- Process in Vitamix (or skip the cooling step & process on the (turned off) stove - using a stick blender/wand.
Nutrition Facts : Calories 149, Fat 7.6, SaturatedFat 1.1, Sodium 22.1, Carbohydrate 19.4, Fiber 5.3, Sugar 11.4, Protein 4.2
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