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5
from 1 vote
Creamy Tomato Soup with Balsamic Vinegar
This vegan Creamy Tomato Soup with Balsamic Vinegar is not your typical tomato soup! Balsamic vinegar adds a wonderful flavor.
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course:
Soup
Cuisine:
American
Diet:
Gluten Free, Vegan, Vegetarian
Servings:
4
Calories:
393
kcal
Author:
Willow Moon
Equipment
Blender
or food processor
Ingredients
1
cup
macadamia nuts
1
cup
chopped onion
1
tablespoon
olive oil
1
clove
garlic
minced
6
cups
chopped tomato or strained tomato
- I used one of each box of Pomi
2
teaspoons
oregano
2
teaspoons
basil
6
oz.
tomato paste
1
cup
low sodium vegetable broth
1
tablespoon
balsamic vinegar
salt and pepper
US Customary
-
Metric
Instructions
Soak the macadamia nuts in 1 cup of water for at least an hour, to soften them up. Drain.
Heat olive oil in a saucepan and add chopped onion. Cook until translucent. Add minced garlic and cook 30 seconds longer.
Add tomatoes, oregano, basil, and tomato paste. Bring to a boil, then reduce to a simmer, and cook for 10-15 minutes.
Put macadamia nuts in a blender or food processor along with some of the tomato mixture. Working in batches, blend all ingredients.
Put back on the stove top and add vegetable broth, balsamic vinegar, salt and pepper. Cook until hot and serve.
Notes
This tomato soup recipe will last 5 days in an airtight container in the fridge.
Nutrition
Calories:
393
kcal
|
Carbohydrates:
33
g
|
Protein:
7
g
|
Fat:
29
g
|
Saturated Fat:
4
g
|
Cholesterol:
0
mg
|
Sodium:
1090
mg
|
Potassium:
1302
mg
|
Fiber:
9
g
|
Sugar:
18
g
|
Vitamin A:
1210
IU
|
Vitamin C:
46.4
mg
|
Calcium:
181
mg
|
Iron:
6.4
mg