Fast & easy dairy-free creamy tomato soup
Soup Base 1 medium yellow or white onion 3 cloves garlic 1 red pepper rough chopped ¼ – ½ cup water for water sauteing vegetables ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon dry basil A dash or red pepper flakes or cayenne pepper 2 tablespoons white wine vinegar ––– 28 oz can fire roasted tomatoes 32 oz low sodium vegetable broth 1 cup fresh basil ½ tablespoon Herb Fest by Frontier or salt to taste Black pepper to taste Cream 1 pitted medjool date ¼ cup hemp seeds ¼ cup water
For the soup base: Add the first 9 ingredients to the pot and saute for 5 to 7 minutes. Then add the rest of the ingredients. Bring to a boil and then simmer for 10 minutes. For the cream: While the soup is simmering add the cream ingredients to a blender and blend until smooth. Putting the soup together: Pour the cream into the soup and stir well. With an immersion blender blend soup until smooth or add soup to a blender in batches and blend until smooth. Serve and enjoy!
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