Vegan Garden Tomato Soup
15 roma tomatoes, seeded and lightly pureed
1 cup carrots, finely chopped
3/4 cup yellow onion, finely chopped
3 tablespoons vegan butter
3 tablespoons all-purpose flour
1 cup unsweetened almond milk
1 3/4 cup vegetable broth
1 tablespoon white sugar
2 teaspoon sea salt
2 tablespoons fresh basil, chopped
1/2 teaspoon celery salt
3/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
Into a large pot, combine the tomatoes, carrots, amd onions. Bring to a boil then reduce to Low and simmer about 30 minutes.
In a small saucepan, melt the butter and add the flour. Whisk until thick and well blended. Add milk and continue whisking until consistencey is smooth. Add this to the soup pot.
To the soup mixture, add the vegetable broth, sugar, sea salt, basil, celery salt, black pepper, and garlic powder.
Allow everything to continue simmering about 45 minutes, stirring occasionally.
Join My Newsletter
Signup to get all my latest recipes delivered right to your inbox every week!
Leave a Reply