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Vegan cream of tomato soup
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Vegan Cream of Tomato Soup

This vegan cream of tomato soup is the perfect way to use up an abundance of summer tomatoes. It's quick, super easy and unbelievably delicious.
Category Main Course, Soup
Cuisine Vegan, Wholefoods
Tags dairy-free, egg-free, gluten-free, oil-free, salt-free, soy-free, sugar-free
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Makes 6 serves
Calories 130kcal
Author Nikki, Eating Vibrantly

Ingredients

  • 4 med tomatoes , fresh (540g)
  • 1 can white beans (cannellini or navy) drained & rinsed (250g)
  • 1 med brown onion , roughly chopped (130g)
  • 1 clove garlic (3g)
  • 3 med sun-dried tomato halves (15g)
  • 4 med medjool dates (70g)
  • 1/2 cup cashews (70g)
  • 3 tbsp fresh basil (8g) or 2 tsp dried basil *
  • 3/4 tsp instant stock mix
  • 1 pinch salt (to taste)
  • 1 3/4 cup water (430g)

Method

  • Add the ingredients to the blender in the order listed.
  • Blend on high speed for around 12 minutes.
  • Stop blending as soon as the soup boils (the sound will change).
  • Serve immediately or store in the refrigerator for up to 5 days.

Preparation

  • Before: -
  • During: 20 mins
  • After: -
  • Need: Blender

Notes

* Australian tablespoon = 20 ml

Nutrition Information

Serving: 250ml; Calories: 130kcal; Carbohydrates: 26.6g; Protein: 5.9g; Fat: 1g; Saturated Fat: 0.2g; Polyunsaturated Fat: 0.3g; Monounsaturated Fat: 0.3g; Sodium: 264mg; Potassium: 659mg; Fiber: 4.7g; Sugar: 12.8g; Vitamin A: 850IU; Vitamin C: 19.8mg; Calcium: 60mg; Iron: 2.2mg