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Creamy Tomato Basil Soup

Creamy Tomato Basil Soup

1 Tbsp. extra virgin olive oil
1 cup chopped onion
3 cloves garlic, minced
3/4 cup chopped fresh basil
1 28-ounce can fire roasted tomatoes
1/4 tsp. red pepper flake
4 ounces vegan cream cheese
1 tsp. fresh lemon juice
2 cups non-dairy milk
1/4 tsp. sea salt
1/4 tsp. fresh ground pepper

Heat pan over medium-high heat. Add olive oil and onion. Sauté onion for 3 minutes. Add garlic and sauté another minute. Add basil, tomatoes, and red pepper flake and bring to a boil. Add cream cheese - stir until the cheese melts.

Place the mixture in a blender. Be careful - it's very hot! Remove the center part of the lid to allow the steam to escape. Cover the opening with a clean towel and blend until the mixture is smooth. Return mixture to pan and add lemon juice, milk, salt, and fresh ground pepper. Heat stirring continuously just until the soup begins to simmer and is heated through - about two minutes.

Average: 5 (2 votes)
Cheese (vegan)
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