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
2016-12-03 08:22:14
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Ingredients
- 2 tablespoons of olive oil
- 3 cloves of garlic, minced
- 1/2 onion, chopped
- 1 28-oz can of crushed tomatoes
- 1 can of cannelloni beans, drained and rinsed
- 1 cup of vegetable broth
- 1 teapoon of sugar (I use coconut sugar)
- 1/2 cup of almond milk
- 10 basil leaves, chopped
- sea salt and pepper
- red pepper flakes
Instructions
- in a medium pot, add a drizzle of olive oil
- add the garlic and onion and saute for a few minutes until fragrant
- add the tomatoes, cannelloni beans, vegetable broth, sugar, sea salt and pepper and mix through
- all to simmer for 15 minutes
- stir in the almond milk, chopped basil leaves and red pepper flakes
- blend using an immersion blender or pour into a standing blender until smooth
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Yet another wonderful soup from you S4B! We made this today as it’s starting to feel like fall in New England. SO YUMMY!! Thanks again S4B, my husband & I absolutely love your recipes! <3
Aw yay! So glad you liked it Christie!
I just made this soup tonight for my family and we all LOVED it!!! Thank you for another delicious recipe! 🙂
Thank you Eva! One of my faves ☺️
Hi, i would love to try thIs recipe (and your new one for cauliflower soup) i notice you use white beans in both and i’m allergic. Can they be substituted with Something else?
Thanks!
Hi! I would try using soaked cashews! Soak 1 1/2 cups, and then add one cup to the soup and blend and see how the thickness is. You can always add the rest. Make sure to blend really well. 🙂