- 1 can (18 ounce) can crushed Italian tomatoes
- 1 cup cherry tomatoes which you will have roasted in the oven
- 1 cup vegetable broth
- 1 teaspoon sugar
- 2 tablespoon fresh basil
- 1 tablespoon olive oil
- ½ cup soy cream I use Belsoy brand soy cooking
Preheat the oven to 400 ˚ F. put the cherry tomatoes on a baking sheet add olive oil and roast in the oven for 15 minutes
Place roasted tomatoes, canned tomatoes, broth and sugar in a medium saucepan. Bring to a boil; cover, lower the heat and simmer for 5 minutes.
Remove from fire; Using a hand mixer, grind the soup to the desired texture
Add the basil and soy cream, mix well.
Pour into soup bowls garnish with fresh basil, croutons, cherry tomatoes and vegan cheese if desired.
Calories: 88kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 263mg | Potassium: 142mg | Fiber: 1g | Sugar: 6g | Vitamin A: 365IU | Vitamin C: 9mg | Calcium: 9mg | Iron: 1mg