Vegan Tomato Basil Soup
Yields about 8 cups
Servings: 6 people
Calories: 145kcal
Equipment
- Emulsion or Regular Blender
Ingredients
- 2 large yellow onions cut into thick chunks
- 8 cloves garlic
- 3 tbsp olive oil
- 1 tbsp garlic salt
- 2 tsp black pepper
- 28 oz can diced tomato with Italian herbs, strained
- 1 tsp thyme
- 1 tsp Italian seasoning
- 1 tsp red pepper flakes
- 1 1/2 tsp granulated sugar
- 2 cups vegetable stock
- 2 cups unsweetened cashew milk
- 2 cups basil leaves
Optional Ingredients:
- 3-6 tbsp tomato paste for thickening, keep in mind the flavor will change
- Kale, roasted diced tomato, or cut potatoes, for a soup with more texture
Instructions
- Preheat oven to 425°.
- Add your chopped onions and garlic cloves to a lined baking sheet and toss with the oil, salt, and pepper.
- Roast for 30 minutes.
- Once roasted, add all ingredients but fresh basil to a large pot and heat through.
- Use an emulsion blender in the pot to blend the soup until it's smooth, then taste and adjust before adding basil leaves and blending once more.
Optional Instruction:
- If you want a soup with texture to it, add your desired produce after you've blended the soup and let it simmer until the added produce is tender.
Notes
- Macronutrients: 18g carb, 8g fat, 2g protein.
- If you want to add more protein to this soup, consider blending a can of white beans into it or adding peas.