Creamy Tomato Basil Soup

Vegan Creamy Tomato Basil Soup! Only takes 5 minutes to make!  (raw vegan option)  #sosfree #healthyquickrecipes #vegan #healthysoup

I don’t know about you, but I have been super busy lately! It is that time of year…school is almost over, summer is upon us, lots of plans to be made, and not enough hours in the day!  That is where this soup comes into play.  This is true fast food, but healthy style!  Just throw everything into the blender and VOILA…you have yourself a delicious and nutritious bowl of yum!  I LOVE tomato basil soup.  One of my favorite tomato basil soups used to be at La Madeline in Dallas Texas.  Tomato Basil soup is kind of what they are known for;  it is super tasty, but the downside is that it’s full of dairy and packed with so much salt that I would swell up like a blowfish after eating it, haha.  Good news is my tomato basil soup won’t leave you feeling heavy or looking like a blowfish!  The only thing you will be feeling is pure awesomeness because you are so healthy!  Enjoy!

Ingredients (serves 2)

2 Cups Carrot Juice

5-7 Roma Tomatoes

1 Handful Fresh Basil Leaves

1/4 of a Small Onion

1-2 Garlic Cloves

2 Tablespoons Nutritional Yeast 

1/2 Cup Cashews, unsalted

1-2 Dates, pitted

Squeeze Fresh Lemon Juice

Black Pepper to taste

1/2 Teaspoon Salt (optional)

Directions

1.  Place all ingredients in Vitamix or high powered blender.  Puree on high until smooth.  

2.  If you are using a Vitamix, continue to blend on high for 3-5 minutes or until warmed.

3.  If you are not using a Vitamix, once the soup is blended, pour into a pot and warm over the stove.  

**This can also be made raw.  If you choose to make this a raw soup, only use 1 garlic clove, as raw garlic is more intense.  

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Comments

  1. Whitney Chao says:

    I’m worried about the fat content of this soup, would it be ok to lessen the nuts or replace them with something less fatty? Thank you!

    • Hi Whitney! You can definitely lessen the nuts, or omit them completely it will just be less creamy. Another idea is to use a non-dairy milk in replacement of the nuts. I would try blending all ingredients besides nuts first, give it a taste test, and then slowy add nuts and/or milk until it tastes the way you want it to. Just have fun experimenting! That is what’s fun about blended soups, there are no rules!

      XOXO,
      Ashley

  2. Made this yesterday. Was soooooo good! Thanks
    Linda.

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