Creamy Vegan Tomato Soup
Servings: 3 - 4
Ingredients
- 1 15 ounce can roasted tomatoes with fennel and red pepper or 2 cups roasted veggies
- 2 cups vegetable broth
- 4 ounces silken tofu
- salt and pepper to taste
- 2 tablespoons balsamic vinegar more or less
- 2 tablespoons fresh thyme less if using dried
Instructions
- Heat the tomatoes and vegetable broth in a large sauce pan.
- Cut the tofu into small pieces and add to the soup.
- Use an immersion blender to cream everything together.
- Add the salt and pepper, stir in the balsamic vinegar and thyme.
- Garnish with sprigs of fresh thyme.