This easy gluten free dairy free tomato soup recipe is made with vegan whole food ingredients and is ready in 15 minutes from start to finish! Also fitting for Whole 30.
Dice the carrots and potato and boil on the stovetop until softened (5-10 minutes). note: the smaller it's chopped, the faster it will cook!
Once soft, drain your veggies.
Pitcher Blender
Add the tomatoes with juice, cooked veggies, broth (or water + bouillon), seasonings, and sweetener into the blender pitcher.
If using a blender with heat mode, blend on heat mode (be sure to vent your blender and cover with a towel to allow steam to escape). Otherwise, blend until smooth and add back into the saucepan to reheat.
Add salt & pepper to taste, and top with some fresh basil for a extra bit of flavor.
Immersion Blender
Into the pot with the cooked veggies, add the tomatoes with juice, broth (or water + bouillon), seasonings, and sweetener. Pulse with the immersion blender until smooth.
Continue to heat on the stove until desired temperature.
Add salt & pepper to taste, and top with some fresh basil for a extra bit of flavor.
Notes
note: nutrition information is provided as a courtesy, but may not accurately reflect the final nutrition composition of your final dish depending on ingredients, substitutions, and serving size.see the full blog post above post for:
ingredient and equipment suggestions & substitutions,