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Vegan Tomato Soup - Lunch Version

<p>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.</p>
3 Servings Recipe By

Ingredients

  • 2 tablespoons Olive Oil
  • 1/8 cups dice Green Onion (Scallion)
  • 1/2 cups dice Carrot
  • 1 teaspoon mince Garlic, Cloves
  • 28 ounces Diced Tomatoes, Canned
  • 1/4 cups Peanut Butter, Natural
  • 1/3 cups Ketchup
  • 1 teaspoon Cumin
  • 1 teaspoon Cayenne Pepper Sauce
  • 1/2 teaspoons Sea Salt
  • 2 cups Water

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup
  • 331 Calories
  • 20g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 0mg Cholesterol
  • 1219mg Sodium
  • 27g Total Carb
  • 7g Fiber
  • 14g Total Sugars (Includes 4g Added Sugars)
  • 8g Protein
  • 9 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a pot, heat olive oil over medium heat.
  2. Saute green onions and carrots until soft.
  3. Add garlic and cook for 2 more minutes.
  4. Add tomatoes, peanut butter, ketchup, cumin, cayenne pepper sauce, sea salt, and water.
  5. Simmer for 20 minutes, until thickened.

Freeze For Later Cooking Directions

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?

  1. In a pot, heat olive oil over medium heat.
  2. Saute green onions and carrots until soft.
  3. Add garlic and cook for 2 more minutes.
  4. Add tomatoes, peanut butter, ketchup, cumin, cayenne pepper sauce, sea salt, and water.
  5. Simmer for 20 minutes, until thickened.
  6. Allow to fully cool.
  7. Divide between indicated number of quart freezer bags, label, and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave until warm, about 1 minute.

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