Whenever I feel sick, am traveling or want comfort food I crave tomato soup. It was always my favorite soup growing up, but I had the Campbells tomato soup which had msg, artificial flavors and colors in it back in the day. This recipe is a much healthier and upgraded version that is super simple to make in a blender, paired with or without some simple croutons.
Soup Ingredients: Makes two large bowls or 4 small bowls of soup.
1 large can crushed organic tomatoes (28 oz)
1 can organic tomato paste (6 oz)
1/2 Cup water
1/2 Cup Elmhurst cashew milk
1 can light coconut milk or plantbased milk
1 tbsp garlic powder
3 tsp fresh basil
1/2 tbsp nutritional yeast
salt and pepper to taste
Add all ingredients to the blender and blend until creamy. Warm up on the stovetop and top with croutons!
Croutons: Cut up loaf of bread into cubes, toss in a bowl with light EVOO, salt & pepper and garlic powderBake on parchment paper at 350 for 10 – 20 minutes or until browned.
Let me know if you try this recipe and be sure to tag me @hautehealthy #plantbasednotperfect