Vegan Creamy Tomato Soup
This Vegan Creamy Tomato Soup tastes like a warm, comforting hug! Pair it with a vegan grilled cheese and you have a delicious, filling meal!
PREP TIME
10
COOK TIME
30
TOTAL TIME
40
INGREDIENTS
Serves 5-6
- 1 (15 ounce) can tomato sauce
- 2 cups oat milk (or any plain unsweetened plant based milk)
- 1/2 cup raw or roasted cashews
- 2 cups vegetable broth
- 1/2 large bell pepper, roughly chopped
- 1/2 white, red or yellow onion, diced
- 4 cloves garlic
- 10 ounces frozen butternut squash
- 1/2 tsp pepper
- Generous pinch salt
- Avocado oil or any oil of choice
EQUIPMENT
- Blender or food processor
- Large/medium sized pan
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- Cover cashes with hot water and set to the side. Take the butternut squash out of freezer. You can also use fresh, boil or steam it until soft.
- Roughly Chop onion, red bell pepper and mince garlic. In a large pot over medium heat add 1 tbsp oil and add onions and cook for 3 minutes,Then add the bell pepper and garlic and cook on low heat for 6-9 minutes. Or until bell pepper is cooked.
- Add 1 tbsp dried Basil, a good pinch of salt and pinch of ground black pepper then add in frozen butternut squash to pot and cook until squash is defrosted and soft. Add this entire mixture to a blender then add 2 cups vegetable broth, strain the cashews and add to the blender as Well. Blend on high for 2 minutes until smooth.
- Pour into pot then add in Tomato sauce and oat milk stir to combine. Simmer for 10 minutes
- Enjoy as is or with a vegan grilled cheese! I highly recommend adding tomatoes and basil to your grilled cheese!
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
