This healthy Creamy Vegetable Soup is made with sweet potatoes, red bell peppers, onions & tomatoes. The creamy base comes from almond milk to keep it light and dairy-free!
Gluten-free, vegan, vegetarian, it only has 120 calories per serving but importantly, it’s delicious!
This winter has been very wet & cold in Phoenix which is rare for this dry desert weather. I’m really enjoying it though and can’t complain! But this is making me crave all kinds of soups and comfort foods like never before!!
I hope you enjoy this soup now or even as a treat for valentines with these cute cheesy bread hearts. How cute are they? 🙂
What you need to make vegetable soup
- Olive oil
- Roughly chopped red onion, sweet potato, red bell peppers
- 1-14.5 oz can diced tomatoes in juice
- 3 1/4 cup vegetable stock
- 6 oz almond milk, unsweetened (or your preferred milk)
- Vegetarian Bullion
- Kosher salt & pepper to taste
Equipment:
- 1 medium size stockpot. 5-Quarts will work.
- Blender: You can use regular blender or an immersion blender
- Skillet for the cheesy toast
How to make the Creamy Vegetable Soup
Step 1) In a medium pot, heat the oil over medium heat. Sauté the onion until soft.
Step 2) Add the sweet potato & red bell peppers. Sauté for 3 minutes.
Step 3) Add the can of tomatoes, almond milk, water & vegetable stock cube.
Step 4) Cover the pot and simmer for 25 minutes. Let the vegetables cool for about 10 minutes.
Step 5) Add vegetables to a blender in two separate batches and pure until smooth.
Return to the pot and season with salt & black pepper. Heat soup again if needed.
Make the cheesy toasted bread
Preheat grill or skillet to medium-high. Toast the bread on both sides and flatten it with a spatula.
Sprinkle bread with cheese on one side and grill until melted. Turn bread with cheese on the bottom part and grill until cheese is crispy.
Cut heart shapes using a cookie cutter (or any shape you like). Or just cut the toast in small squares with a knife to save time.
This is the perfect soup for two since it’s hearty but healthy! Any leftovers can be used for lunch the next day or even freeze it for when you don’t have time to cook.
But I promise you that you won’t have much leftover since you’ll want to devour it all at once!
Creamy Vegetable Soup
Ingredients
- 1 Tablespoon olive oil
- 1 medium red onion roughly chopped
- 1 medium sweet potato peeled and roughly chopped
- 2 medium red bell peppers sliced
- 1-14.5 oz can diced tomatoes in juice
- 3 1/4 cup vegetable stock
- 6 oz almond milk unsweetened (or your preferred non dairy milk)
- ½ tsp vegetarian better than bullion
- Kosher salt & pepper to taste
- 2 slices whole wheat bread
- 2 oz vegan cheddar cheese grated
Instructions
- In a medium pot, heat the oil over medium heat. Sauté the onion until soft.
- Add the sweet potato & red bell peppers.
- Sauté for 3 minutes.
- Add the can of tomatoes, almond milk, water & vegetable stock cube.
- Cover the pot and simmer for 25 minutes.
- Let the vegetables cool for about 10 minutes.
- Add vegetables to a blender in two separate batches and pure until smooth.
- Return to the pot and season with kosher salt & black pepper. Heat soup again if needed.
Cheesy toasted bread
- Preheat grill or skillet to medium-high. Toast the bread on both sides and flatten it with a spatula.
- Sprinkle bread with cheese on one side and grill until melted. Turn bread with cheese on the bottom part and grill until cheese is crispy.
- Cut heart shapes using a cookie cutter (or any shape you like). Or just cut the toast in small squares with a knife to save time.
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Nutrition
The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.
This soup is so delicious! I love that is Healthy too!