Vegan Tomato soup
100%
0
Nutrition balance score
Good
Glycemic Index
32
Low
Glycemic Load
3
Low
Nutrition per serving
Calories103.1 kcal (5%)
Total Fat6.3 g (9%)
Carbs10.3 g (4%)
Sugars6 g (7%)
Protein3 g (6%)
Sodium456.4 mg (23%)
Fiber1.3 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Preheat oven to 450
Step 2
Roughly chop carrots and Roma tomatoes, chop top of garlic head off, drizzle all with olive oil and salt if desired. Roast until soft
Step 3
Once vegetables and garlic are roasted, Heat remaining olive oil in pot, sauté onion until soft.
Step 4
Add all ingredients aside from basil and soy milk, squeezing garlic out of its shell. simmer for 10-20 minutes to let flavors combine.
Step 5
Add basil and soy milk. Use immersion blender or normal blender to blend soup to desired consistency. We prefer to leave a few chunks in ours.
Step 6
Serve with extra basil and vegan Parmesan
Notes
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