Creamy Tomato Soup


This Creamy Tomato Soup is a really simple and ready in less than 15 minutes. It’s perfect if you’re trying to eat clean and vegan, and you can be sure my healthier version is tasty and have the same creaminess of a “traditional” tomato soup without using dairy.


300 ml water
6 medium ripen tomatoes
150 ml vegetable milk
6/7 cashew nuts
handful fresh basil leaves
1 carrot
3 tbsp olive oil
3/4 oil packed sun dried tomatoes
1 small fresh red onion
1 tbsp tomato paste
salt to taste

Place all ingredients inside the container of your high speed blender and secure lid. Turn machine on and increase speed to max. Blend for more or less 7 minutes, using tamper only if needed, until mixture is hot. Serve.



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