Vegan Tomato Soup - Lunch Version
3
Servings
11
Ingredients
0
Comments
Cumin, Tabasco and a bit of peanut butter come together in this Vegan Tomato Soup for a remarkable depth and complexity of flavor in such a humble comfort food.
3
Servings
11
Ingredients
0
Comments
Ingredients
- 2 tablespoons Olive Oil
- ⅛ cups dice Green Onion (Scallion)
- ½ cups dice Carrot
- 1 teaspoon mince Garlic, Cloves
- 28 ounces Diced Tomatoes, Canned
- ¼ cups Peanut Butter, Natural
- ⅓ cups Ketchup
- 1 teaspoon Cumin
- 1 teaspoon Cayenne Pepper Sauce
- ½ teaspoons Sea Salt
- 2 cups Water
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a pot, heat olive oil over medium heat.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a pot, heat olive oil over medium heat.
- Saute green onions and carrots until soft.
- Add garlic and cook for 2 more minutes.
- Add tomatoes, peanut butter, ketchup, cumin, cayenne pepper sauce, sea salt, and water.
- Simmer for 20 minutes, until thickened.
Nutrition Facts
- Servings Per Recipe
- 3 Servings
- Serving Size
- about 1 cup Amount Per Serving
- Calories
- 331
- Total Fat
- 20g
- Saturated Fat
- 3g
- Trans Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 1219mg
- Total Carbohydrates
- 27g
- Fiber
- 7g
- Sugar
- 14g
- Protein
- 8g
- WW Freestyle
- 9