THE BEST VEGAN CREAMY TOMATO SOUP ! Tag a friend and grab recipe below RECIPE …

Tag a friend and grab recipe below ūüėć

Serves around 8
* feel free to cut the recipe in half *
1 (29 ounces) can tomato purée or sauce
2 cups oat milk (or any plain unsweetened plant based milk)
3 cups filtered water
1 red bell pepper, diced
1 yellow onion, diced
3 cloves garlic
20 ounces frozen butternut squash
1 1/2 tsp ‚Äúno chicken‚ÄĚ bouillon
1/2 tsp pepper
1 tsp salt (optional… if needed)
Avocado oil or any oil of choice

1. Chop onion, red bell pepper and garlic into really small pieces.¬†In a large pot over medium heat add frozen butternut squash and cook for 3 minutes… once the water from the frozen squash has evaporated add 1 tbsp oil and add garlic and onions and cook for 3 minutes‚Ķadding 1 tbsp water¬†throughout cooking process to prevent sticking if needed. Then add the bell pepper and cook for 10¬†minutes.
2. Remove the butternut squash, onion, garlic and bell pepper mixture and add it to a high speed blender.
3. To that same pot pour 3 cups water, and bring to a medium heat and boil. Add ‚Äúno chicken‚ÄĚ bouillon¬†whisk together until dissolved. Add tomato puree and cashew milk, stir to combine. Simmer for 5¬†minutes.
4. Then carefully spoon 3-4 cups of the simmering liquid to the blender and blend on high until completely smooth. Add the blended  mixture back into the pot and mix all together and cook on medium heat for 5-7 minutes. Taste and adjust seasonings as needed!
5. Enjoy as is or with a vegan grilled cheese!

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My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

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