Have you ever had Panera Breads creamy tomato soup? Well it’s delicious but it’s not vegan and it’s not keto! With this recipe I used tomatoes from my garden but you don’t have to but definitely let it be a goal because the taste cannot compare to homegrown tomatoes. This recipe is simple and quick yet it’s so satisfying and warming it’ll be like you slaved in the kitchen for hours.
3.5 cups homemade/homegrown tomato sauce/ crushed tomatoes or get 2 28oz cans of San Marzano (peeled, crushed tomatoes)
1 cup vegetable stock
2 tbsp. of sugar (use monk fruit to make it keto)
2 Tsp. dried oregano
2 Tsp dried basil
1 Cup vegan half and half or heavy cream or coconut milk (from can) (I’ve found that silks heavy cream works great)
Salt and pepper to taste I used ½ tsp pepper and 1 tsp salt.
2 Tbs. olive oil
6 garlic cloves minced
1 large yellow onion diced
- Heat oil.
- Add onion sauté for a few minutes add garlic sauté for a minute.
- Add all the remaining ingredients except the cream and cook uncovered for 15-20 minutes until it has thickened. Stir occasionally
- Turn off heat and add your cream.
- Optional: When you are done you can blend it if you don’t want any chunks of onion, but I don’t and it gives a nice texture to the soup!