Ingredients
Units
Scale
- 4 tablespoons vegan butter
- 1 onion, chopped
- 1 celery ribs, chopped
- 1 carrot, chopped
- 3 cloves garlic, smashed
- 2 tablespoons flour
- 5 cups faux chicken stock
- 1 can (15 ounces) fire-roasted tomatoes
- 1 can (15 ounces) diced tomatoes
- 2 tablespoons parsley, chopped (optional)
- 2 sprigs thyme, leaves only
- 1 bay leaf
- 1 1/2 cups cashew cream
Instructions
- Add the butter to a large stockpot over medium heat. Add the onions, celery, carrots, and garlic. Cook for 10 minutes, stirring frequently. Sprinkle the flour over the vegetables and continue cooking for 2 minutes, stirring constantly.
- Add the stock, tomatoes with juice, parsley, thyme, and bay leaf. Bring to a boil, reduce heat and simmer for 30 minutes. Add the cashew cream and continue to simmer for 10 minutes.
- Remove the bay leaf and puree the soup in a blender. Be careful not to overfill the blender, hot liquids tend to erupt. I try to keep it to about half capacity. You could also use an immersion blender if you have one. Return soup to pot and serve.
Equipment
Tal Ronnen's The Conscious Cook
Buy Now →Nutrition
- Serving Size: 6
- Calories: 246
- Sugar: 9
- Sodium: 1094
- Fat: 17
- Carbohydrates: 21
- Fiber: 3
- Protein: 6
- Cholesterol: 0