Easy Creamy Tomato-Basil Soup

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This satisfying soup is very thick and creamy – just the way I like it! It’s especially yummy on a cold winter day, incredibly easy to make, and quick to come together. You can whip it up on a busy weeknight, for the family. Or if guests drop in unexpectedly, it’s a snap.

If you own a Vitamix, once it’s going in the blender, you don’t need to constantly stand over it. Once the ingredients are blending it only take about 10 minutes to heat.

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If you don’t have a Vitamix, simply transfer from your blender to a pot and heat over medium heat on the stove until piping hot. Once it begins to heat start fixing your salad, come back and stir once in a while; and in no time – it’s dinner!

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Since I like to be prepared for the week, I’ll cook up a batch on weekend for extra fast weeknight dinners.  The soup keeps well in the refrigerator. It’s easy to set up for no-fuss lunches – and freezes very well too.  I’ve a few servings the freezer right now.

So, here you go!

Easy Creamy Tomato-Basil Soup

Prep time: 5 minutes        Cook time: 10 to 15 minutes        Makes 8 cups

  • yellow onion; 1 medium, chopped
  • garlic; 2 large cloves, minced
  • *tamari sauce, low-sodium; 2 tablespoons
  • shredded carrots; ¾ cup
  • organic vegetable broth, 2 cups
  • organic stewed italian tomatoes; 28 ounce can (5 or less grams sugar per serving)
  • organic tomato paste; 2 tablespoons
  • crushed basil; 2 teaspoons
  • organic garbanzo beans; 1 cup
  • basil pesto sauce; 3 tablespoons, oil drained
  • nutritional yeast; ½ cup

In a medium pan, saute onion, garlic and carrots in tamari sauce and 2 – 3 tablespoons of the vegetable broth for about 3 minutes. Place all ingredients into a high-speed blender. I used my 8 cup Vitamix and the container was very full. If you own a Vitamix, blend for about 10 minutes and serve piping hot from the blender. If not, after blending up all the ingredients transfer into a pot and heat over medium heat on the stove until piping hot. Serve plain, with a sprinkle of black pepper and a garnish of Cashew Parmesan Cheese. A chiffonade of basil looks pretty when serving to guests!

Let me know what you think!

Cheers, Karen

*I’ve been asked why I use tamari sauce to saute. With some added vegetable broth or water, it’s a great flavor and way fewer calories than sauteing with oil. Japanese tamari is thicker, darker, richer and less salty than  soy sauce.

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About karenlynnesnyder

I support others to better health through plant-strong eating and healthy lifestyle choices. I hope my information here helps you with your journey.
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