Wednesday, February 3, 2016

Quick Vegan Tomato Basil Soup

I made this as a freezer meal but after seeing how easy it was I think it could be made just as quickly from scratch as from the freezer! (really the prep time was less than 10 minutes...amazing!)

  • 1 28-ounce can peeled, whole tomatoes (including liquid)
  • 1 cup vegetable broth (water will do, in a pinch, or chicken broth if not vegan)
  • 3 large garlic cloves
  • ⅓ cup nutritional yeast
  • 1½ lemon juice
  • ¼ cup fresh basil chopped or 2 TBSP dried
  • Splash of soy milk (or cashew cream)
  • Salt and pepper
  1. Place tomatoes, broth, garlic, nutritional yeast and lemon juice in a blender and blend until smooth.
  2. If you’d like the soup to be warm, transfer to a medium-sized pot over low- to medium-heat, and warm to desired temperature. Alternatively, if you are using a high speed blender, simply let it run in the blender for a couple of minutes until desired temperature is reached.
  3. Serve garnished with fresh basil and a splash of soy milk or a dollop of cashew cream. Season with salt and pepper, to taste.

We had this for dinner with grilled cheese made on homemade, high protein, relatively clean bread and it was a perfect comfort food. 

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