Vegan Tomato Soup

Vegan Tomato Soup

Health Rating
Prep Cook Ready in Servings
5 min 30 min 35 min 2


2 cup Coconut milk, reduced fat
2 clove(s) Garlic (minced)
1/2 cup Nutritional yeast
1/4 tsp Salt and pepper (to taste)
6 large Tomato (cored)
1 medium Yellow onion (sliced)


In the blender, blend the tomatoes and coconut milk together until smooth.

In a pot, water sauté the onions and garlic. Add in the tomato-coconut mixture and cook down until thick, about 20-30 minutes.

Take off the heat and add in the nutritional yeast and season to taste.

Nutrition Facts

Per Portion

Calories 569
Calories from fat 214
Calories from saturated fat 446
Total Fat 23.7 g
Saturated Fat 50 g
Trans Fat 0 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 4.8 g
Cholesterol 0 mg
Sodium 234 mg
Potassium 2493 mg
Total Carbohydrate 55 g
Dietary Fiber 22.9 g
Sugars 27.4 g
Protein 34 g

Dietary servings

Per Portion

Vegetables 6.3

Energy sources

Recipe from:
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