One of my very favorite things to eat in the winter is a creamy garlicy tomato soup. I’ve always loved the Tim Hortons one that is gluten-free. Obviously going off dairy has put a kink in that. Time to make up my own. Here’s what I did:
1 medium onion, chopped
3 teaspoons minced garlic
1 can diced tomatoes
1 teaspoon Italian seasoning
1 teaspoon apple cider vinegar
1 cup vegetable broth
1 Handful raw cashews
½ cup almond milk
3 tablespoons nutritional yeast
1 teaspoon smoked paprika
1. Sauté garlic and onions for a couple minutes (I used Pam)
2. Dump in tomatoes, broth, acv, cashews and spices, and bring to a boil then lower to simmer for about 15 minutes
3. Mix in almond milk, and transfer to blender
4. Blend until smooth, adding the nutritional yeast while blending.
Perfect Comfort food, with a vegan gluten-free grilled cheese sandwich! I use the daiya cheese slices, and Thornburry bakery bread.