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*Creamy Vegan Tomato Soup


Prep Time

15

Prep Notes

If you're prepped for the week, you could already have chopped onion, chopped garlic, and shredded or even finely chopped carrots in the fridge to make this a quick weeknight meal.

Cooking Time

40 minutes

Yields

2-3 servings

Ingredients

1/2 onion 

1/4 cup shredded carrots
a pinch of sea salt 
1 tbsp. coconut oil
1-2 cloves chopped garlic
1 tbsp. dried tarragon
pinch of red pepper flakes
2 cans unsalted/fire roasted/diced tomatoes
1 can unsalted/rinsed/drained/white beans
zest/juice of 1 small lemon
1 tbsp. local honey
cracked black pepper
Himalayan salt to taste


Directions

  1. SAUTE onion and shredded carrots with some sea salt in coconut oil; until just about tender.
  2. ADD garlic, tarragon, and a pinch of red pepper flakes; sauté for 1 minute.
  3. STIR in the tomatoes and beans; bring to a boil.
  4. TURN heat to low and simmer for about a 1/2 hour; stirring occasionally.
  5. ADD lemon, honey, cracked black pepper, and some Himalayan salt to taste.
  6. PUREE with an immersion blender until desired consistency. Sometimes a little chunky tomato soup is yummy too.

Notes

This would work really well in your Vitamix, but I used my immersion blender this time. You could substitute fresh tomatoes, you would just need to remove the skins of the tomatoes first. Also, try adding a little spinach or kale to this to pump up your veg. intake for the day :)



Credit

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