A Pinch of Healthy · by Marjorie @APinchOfHealthy
Vegan Tomato Soup
NUTRITION · PER SERVING31M COOK
CAL 10%·PRO 18%
CARBS 21G41% OF CAL
5G FIBER0G ADDED11G INTRINSIC6G OTHER11G TOTAL SUGAR
FAT 9G41% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic tomato soup made with canned tomatoes, soy milk, and basil. Creamy and comforting without dairy, perfect for lunch or a light dinner.
mainamericansoup🌀 blender🥄 saucepandairy freeveganvegetarian
View the full recipe on A Pinch of Healthy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 Tablespoons olive oil
- 1/2 red onion (diced)
- 3 cloves garlic (minced)
- 3 Tablespoons flour
- 2 cups unsweetened soy milk (I use Westsoy Unsweetened, plain soy milk)
- 28 ounce can San Martzano tomatoes
- 15 leaves fresh basil
- salt and pepper to taste (I used 1/2 teaspoon salt (1/8 teaspoon pepper))
At a glance
PER SERVING · TIME 31M
CAL 10%·PRO 18%
CARBS 21G41% OF CAL
5G FIBER0G ADDED11G INTRINSIC6G OTHER11G TOTAL SUGAR
FAT 9G41% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 8m
- Cook
- 23m
- Sodium
- 326mg
- Total sugar
- 11g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1068mg
- Calcium
- 59mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 8M
- SODIUM
- 326MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.