Creamy Vegan Tomato Basil Soup

Creamy Vegan Tomato Basil Soup

Anytime we are in need of some digestive help or an emergency flat stomach for a vacation, we swap out our solid dinners for liquid ones. We are still getting the nutrition we need, while providing our body with a meal that is much easier to digest. In short, it’s a quick way to wake up feeling skinny in the morning. 🙂

And all of our soups are creamy and flavorful. Take this Vegan Tomato Basil Soup for example. It’s decadent and filling, yet contains no butter or cream. Actually one ginormous serving is only around 150 calories! Compare this to Panera Bread’s version, which is 450 calories and 32 grams of fat. Hi.

Need to chew? Pair this soup with some toasted brown rice bread. 🙂



Creamy Vegan Tomato Basil Soup Creamy Vegan Tomato Basil SoupCreamy Vegan Tomato Basil Soup

Creamy Vegan Tomato Basil Soup
  1. 2 tablespoons of olive oil
  2. 3 cloves of garlic, minced
  3. 1/2 onion, chopped
  4. 1 28-oz can of crushed tomatoes
  5. 1 can of cannelloni beans, drained and rinsed
  6. 1 cup of vegetable broth
  7. 1 teapoon of sugar (I use coconut sugar)
  8. 1/2 cup of almond milk
  9. 10 basil leaves, chopped
  10. sea salt and pepper
  11. red pepper flakes
  1. in a medium pot, add a drizzle of olive oil
  2. add the garlic and onion and saute for a few minutes until fragrant
  3. add the tomatoes, cannelloni beans, vegetable broth, sugar, sea salt and pepper and mix through
  4. all to simmer for 15 minutes
  5. stir in the almond milk, chopped basil leaves and red pepper flakes
  6. blend using an immersion blender or pour into a standing blender until smooth
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