Let's talk about inspiration. Is there anyone that inspires you? I belong to a small group of food centered moms that definitely inspire me daily. Some live gluten-free, some vegan, some vegetarian and some a bit of everything. I recently attended a friend's cooking class where we made soup. Often times I think of soup as an appetizer and not a meal. This time around though I was reminded how nutritious and filling it really can be. As a family, we don't usually eat soup, it's just something I don't make often. A clean out of our refrigerator however, led to a wonderful vegan creamy tomato soup recipe.
Packed with pumpkin, tomatoes and fresh herbs this is a great way to get those orange fruits in. While you may think pumpkins and tomatoes are vegetables, scientifically to they are fruits. Both have great nutrients! Tomatoes are a major source of the antioxidant lycopene, which has linked to reduced risk of heart disease and cancer. The red fruit is also a source of vitamin c, folate and potassium. Eating pumpkin is good for the heart and has a ton of fiber, potassium and vitamin c.
Here's how to make it!
- 2 tbsp olive oil
- 1 small yellow onion chopped
- 1 clove garlic minced
- 1 28 ounce can whole peeled tomatoes
- 1 15 ounce canned pumpkin unsweetened
- 1 ½ cup vegetable broth or water
- 10 leaves fresh basil
- 10 leaves fresh sage
- 2 tbsp brown sugar or 1 tbsp agave
- ½ tsp pumpkin spice or cinnamon
- 2 tsp salt
- ½ tsp black pepper
- ¾ cup Califia Farms unsweetened almond milk
- ½ cup Califia Farms pumpkin spice almond and coconut milk creamer
- Serve with mini toasts
- Using a medium size pot or small Dutch oven on medium high heat, add olive oil and saute onion until translucent, about 5 min. Add in garlic and cook for another minute. Add in canned tomatoes, pumpkin puree, vegetable broth, herbs, sugar, pumpkin spice, salt and pepper, stir to combine. Bring soup to a boil, then lower heat and simmer for 10 minutes.
- Next carefully puree soup using an immersion blender, or in small batches in a blender. Place back on medium heat and add in almond milk and pumpkin creamer. Stir well and adjust seasoning to taste. Garnish with fresh basil, sage, toasted bread crumbs
Thank you Califia Farms for sponsoring this post