A Vegan Cream Of Tomato Soup Recipe

There's something about a hot bowl of tomato soup I've always loved, especially this time of year. Probably because my mom used to always crack open a can of Campbell's Tomato Soup when the temperatures dropped.

Avoiding processed foods, dairy and gluten, though, had made indulging in this rich and creamy soup something I had avoided ... until now.

Here's a vegan and gluten-free version I whipped up a few weeks ago.

Bon Appétit!

Vegan + Gluten-Free Cream of Tomato Soup Recipe

Ingredients

  • 5-6 medium ripe vine tomatoes
  • 1 medium sweet onion
  • 1 tablespoon olive oil
  • 1 ripe avocado
  • 2 cloves garlic
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes, optional
  • Sea salt, to taste

Preparation

Preheat over to 350 degrees.

Remove the stems from the tomatoes and peel the onion. Toss both the tomatoes and the onion with the olive oil and bake for 30 minutes.

Transfer the onion and tomatoes (which should be soft) to a high-speed blender (like a Vitamix). Add the avocado, garlic, black pepper and red pepper and process until smooth. Add salt, if desired, to taste.

Serve immediately.

For more healthy versions of your favorite recipes (all with beauty-boosting benefits!), click here.

Want to learn how to unlock the power of food to heal your body, prevent disease & achieve optimal health? Register now for our FREE Functional Nutrition Webinar with Kelly LeVeque.

Related Posts

Sites We Love

Functional Nutrition Webinar

Learn How To Eat Right For Your Brain

Sign up for mbg's FREE Functional Nutrition Webinar hosted by Dr. Mark Hyman

Get Free Access Now Loading next article...
Sign up for mbg's FREE Functional Nutrition Webinar

Your article and new folder have been saved!