2 tbsp non-dairy butter
1 tbsp whole wheat pastry flour
1 medium onion, finely chopped
2 cloves garlic, finely chopped
2 cups fresh organic cherry tomatoes
1 (15-oz) can diced organic tomatoes
4 cups organic vegetable broth (low-sodium)
1 large organic russet potato, diced
3/4 tsp sea salt, plus to taste
1/2 tsp finely ground black pepper, plus to taste
1/2 tsp ground cinnamon
1 tbsp lemon juice
1 tbsp Wholesome Organic Raw Blue Agave
1/4 cup soy creamer
Croutons for topping, optional
Preheat a large pot. Add non-dairy butter, flour, onion and garlic, and sauté’ over medium heat for about 3-4 minutes, or until slightly browned.
Add fresh and canned tomatoes and cook for two more minutes.
Add vegetable broth, potato, sea salt, black pepper and cinnamon.
Reduce heat to a simmer and cook, partially covered, for about 20 minutes, or until potatoes are very tender. Add lemon juice, organic blue agave and creamer.
Blend soup with immersion blender or in a blender with middle section of the lid removed.
Season to taste with sea salt and black pepper. Serve warm and top with croutons.
Recipe Source: Jenny & Heather of Spork Foods
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