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πŸ‘‰ @me_fit_healthy
Recipe by @thedishonhealthy πŸ₯°
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CREAMY VEGAN TOMATO SOUP πŸ…πŸ² I made this yesterday in my stories and you guys wanted the easy recipe, so here you go! Best way to warm up. Best enjoyed with this crispy rye, raw grass fed cheddar and manchego grilled cheese for dipping.. βš‘οΈπŸ™†πŸ»β€β™€οΈ also including my best recos for vegan cheese. Grab ALL the deets belowπŸ‘‡πŸ»πŸ‘‡πŸ»#vegetarianfood #tomatolove

Ingredients (makes 2 servings)
3 cups of cherry tomatoes
2 carrots chopped (adds nice sweetness)
1 large onion (peeled and sliced into quarters)
4-5 garlic cloves
3 Tbsp of olive oil
Handful of fresh thyme and basil if you have it
1 tsp of sea salt (or more, to taste)
1/2 tsp of pepper

Vegan Option
1 cup veggie broth (or more, to thin out as needed)
1/2 cup of coconut milk

Standard option
1 cup chicken or bone broth (or more, to thin out as needed)
1/2 cup of heavy cream

Instructions 🌟🌟🌟🌟🌟
Preheat your oven to 425F and place all your ingredients in a baking pan lined with parchment paper. Drizzle the olive oil, sea salt, and pepper over the carrots, onions, thyme, basil, and garlic. Bake for 30-35 minutes.

Remove the baked thyme and basil, not to be blended. Add your coconut milk (or cream) and broth to your blender first, then all your roasted veggies. Blend until smooth. Serve with rosemary sprigs or fresh basil, a sprinkle of coarse black pepper and red pepper flakes. Enjoy EVERY spoonful!

Looking for an epic vegan grilled cheese?! Really enjoy @violife_foods grated cheddar and mozzarella! πŸ§€πŸ’―πŸ’₯

Not vegan? Manchego is always easy on the stomach, and I love raw grass fed cheddar- easy to digest, too!

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