I know it’s warming up out there… Yeah spring! But I love soup all year round. You don’t even have to cook it on the stove anymore. It can all be prepared with a Vitamix or a high speed blender.
For this creamy tomato soup I used white beans instead of cashews to cut down on the fat content. I love cashews but think of them as more of a treat than something to consume everyday.
I wanted to share how you can multi-purpose this soup from a tomato soup to something completely different using sauté mushrooms and rice, mixed with tomatoes.
Creamy Tomato Soup
1 can of white beans (Cannellini beans)
1 tbsp miso
1 cup cherry tomatoes
1/2 cup onions diced
2 tbsp nutritional yeast
1/2 tsp garlic powder
1/2 tsp black pepper
1/4 tsp turmeric
1 tsp tamari (optional)
1/8 tsp cayenne (optional)
1 cup boiling water
Add beans, miso, tomatoes, onions, garlic powder, pepper, turmeric, tamari, cayenne and then add boiling water. Blend for 2 minutes and serve.
Tomato Soup with sautéed mushrooms and rice.
2 cups creamy tomato soup
1 cup rice
2 cup mushrooms
1/4 cup water
1 tbsp tamari. (substitute coconut aminos, vegetable broth)
On a hot pan add mushrooms, tamari and little bit of water to sauté. Allow the mushroom to caramelize and to shrink down. Sauté about 3 minutes and then add the rice and stir for about 1-2 minutes. Add in the soup and stir for about 3 minutes and serve. As an option you can top with some fresh cilantro.
You can make one recipe and create 2 different meals with it! You can spice it up with cayenne or red pepper flakes, or serve as is with as a creamy soup.
P.S. You can also swap out the rice for cooked quinoa or barley.
Comment Below and let me know what you think..