INGREDIENTS
INSTRUCTIONS
NUTRITIONS INFORMATION
INGREDIENTS
- 2 tablespoons olive oil
- 2 carrots, diced
- 2 celery stalks, diced
- 1 leek, white part only, thinly sliced
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 4 cups vegetable stock
- 1 large can (32 ounces) peeled plum tomatoes
- ⅓ cup (about 10) sundried tomatoes (not in oil)
- ¼ cup loosely packed fresh basil
- ¼ cup GO Veggie! Dairy Free Cream Cheese
INSTRUCTIONS
- Heat the olive oil in a 3.5 quart saucepan set over medium high heat. Add the carrots, celery, leek, and garlic; sauté 5 minutes, until softened. Add the tomato paste and cook 1 minute.
- Stir in the vegetable stock, canned tomatoes (with their liquid), and dried tomatoes. Bring to a boil, then reduce the heat and simmer 30 minutes. Stir in the basil.
- Transfer the soup to a blender; blend until smooth.
- Return the soup to the pan and stir in the cream cheese until melted.
Recipe by: Lauren Keating, Healthy. Delicious.
NUTRITIONS INFORMATION
