Happy Friday!! Celebrating that today we started our winter break ❄️❄️ It’s been so cold lately so I made myself this Creamy Tomato Basil Soup for lunch today. Here’s the recipe in case you need to warm up during the weekend! Sending you love ❤️ .
Creamy Tomato Basil Soup
3 tablespoons olive oil
4 cloves garlic, minced
1 medium yellow onion, diced
1 red bell pepper, roughly chopped
2 28-ounce cans organic whole peeled tomatoes in juice
1 small head cauliflower, roughly chopped
1 teaspoon dried oregano
1 teaspoon dried basil
Fresh basil, chopped
1/2 teaspoon sea salt
3 tablespoons nutritional yeast
1/2 to 1 cup water, if needed
fresh basil, chopped
1-2 mini cucumbers (optional)
Add olive oil to a large pot and heat over medium heat.
Add garlic and onion. Cook for 3-5 minutes until tender.
Add red bell pepper and cook for another 2 minutes.
Add tomatoes, cauliflower, oregano and basil, be sure to submerge the cauliflower chunks in the tomato liquid as much as possible.
Bring the mixture to a boil. Reduce heat, cover, and allow the mixture to simmer for 25 minutes.
Turn off heat and purée mixture with an immersion blender for 5-10 minutes or until the mixture is very smooth. If you don't have an immersion blender, use a regular blender.
Add in salt (to taste) and nutritional yeast. Simmer on low for an additional 10-15 minutes, stirring occasionally. If soup is thicker than desired, add in 1/2 to 1 cup water and whisk into soup. Add cucumbers if desired.
For the chickpeas:
1 can of organic chickpeas
Your favorite seasoning, I used garlic powder, salt and adobo @goyafoods
2 tablespoons of coconut oil
Preheat oven to 325 degrees
Rinse chickpeas, using your hands add coconut oil to chickpeas and seasonings.
Bake for about 15-18 minutes .
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