apple apple cider vinegar avocado banana basil black pepper brown rice cabbage canned tomatoes carrots cayenne chickpeas cilantro cinnamon cumin dairy free egg free garlic ginger gluten free Kale lemon Nutritional Yeast onion paprika parsley quinoa raisins red pepper rolled oats soy milk spinach stevia sumac sweet potato tahini tofu tomato tomatoes turmeric vegan vegetarian walnuts wheat free whole-wheat flour
- 2 Cans Pureed Tomatoes
- 1/2 cup unsweetened soy milk
- 1-2 cloves garlic
- 1 small yellow onion
- Black pepper
Chop onion and steam in pot until translucent, press or chop garlic and add to pot. Add tomato puree and spices and allow to cook covered on medium heat for about 20 minutes. Remove soup from heat and allow to cool for 10-15 minutes. Rinse and trim basil leaves and add to soup. Blend until smooth.
Garnish with fresh basil and serve with quality whole grain bread (or our homemade sourdough!!!)