Easy Vegan Tomato Soup
Miso, chickpeas, and maple syrup add unexpected flavor to this classic soup.
What you need:
For the soup:
4 cups chopped heirloom tomatoes
4 garlic cloves
2 tablespoons miso paste
2 tablespoons tahini
2 tablespoons maple syrup
½ cup vegetable broth or water
¼ cup cashew butter
For the toppings:
¼ teaspoon black pepper
2 tablespoons fresh thyme leaves
1½ cups cooked chickpeas
What you do:
1. For the soup, into a blender, add all ingredients and blend until smooth.
2. Into a saucepan, pour tomato mixture and simmer until warmed through, stirring occasionally. Pour into bowls and top with pepper, thyme, and chickpeas.
Photo courtesy of Emily von Euw
Love vegan food and cooking
Get the BEST, editor-tested recipes inside every issue of
