Prep Time:
15 mins
Cook Time:
30 mins
Additional Time:
10 mins
Total Time:
55 mins
Servings:
4
Yield:
4 servings
Ingredients
Directions
Stir tomatoes, onion, and jalapeno peppers together in a stockpot. Add vegetable broth, sugar, salt, and black pepper. Bring to a boil, stirring often. Continue to boil for 20 minutes. Remove from heat and allow to cool slightly, 10 to 15 minutes.
Transfer soup carefully to the bowl of a food processor or blender and puree to desired consistency.
Place the stockpot back over medium heat. Add vegan butter and cornstarch; whisk together. Stir in 1/2 cup of the soup; continue adding remaining soup while stirring. Cook until heated through, about 5 minutes. Serve.
Cook's Notes:
You can use 2 cups of water with 1 1/2 cubes of vegetable bouillon instead of vegetable broth.
Use honey instead of sugar, if preferred.
Nutrition Facts (per serving)
| 123 | Calories |
| 6g | Fat |
| 16g | Carbs |
| 3g | Protein |
