This recipe is exclusive to Meal Plan Subscribers and is from my cookbook Whole Food For Your Family. Learn more or buy your own copy of my cookbook here!
Creamy Tomato Soup
Recipe from Whole Food for Your Family, page 196
Ingredients
- 6 tablespoons vegan butter or ghee
- 1 medium yellow onion chopped
- 1 tablespoon fresh minced garlic
- 2 14.5-ounce can diced tomatoes
- 1 12-ounce bag fresh or frozen riced cauliflower
- 2 large carrots thinly sliced
- 1 6-ounce can tomato paste
- 1/2 cup chicken broth or bone broth
- 1 teaspoon salt
- 1 ounce fresh basil packed, or 1 tablespoon dried basil
- 1 1/2 cups canned full-fat unsweetened coconut milk
Instructions
- In a large pot, melt the vegan butter over medium heat. Add the onion and garlic and cook until the onion is translucent, 4-5 minutes.
- Add the tomatoes, cauliflower, carrots, tomato paste, broth, and salt. If using fresh basil, stir it in now. If using fresh basil, stir in now. Increase the heat to high and cook for 10 minutes, until the tomatoes and cauliflower are tender. Stir regularly to prevent burning.
- Carefully transfer the soup to a blender and add the coconut milk and dried basil, if using. Blend until smooth.
- FREEZE: Store in a sealed container and freeze for up to 3 months. We prefer to do this in individual portions.
Nutrition
Calories: 220kcalCarbohydrates: 15gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 0.4mgSodium: 821mgPotassium: 729mgFiber: 4gSugar: 7gVitamin A: 4986IUVitamin C: 49mgCalcium: 52mgIron: 3mg
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