Owner Manual

Vegan tomato soup.
MAKES 2 SERVINGS
Dairy not your thing? This rich tomato soup subs cream for cashews
without sacrificing any flavor.
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1
⁄
2
⁄ CUP
1 ⁄ TBSP
⁄ CUP
⁄ TSP
145OZ CANS OF
WHOLE TOMATOES,
DRAINED
YELLOW ONION,
PEELED
GARLIC CLOVES
CASHEWS
EXTRA VIRGIN
OLIVE OIL
LOW SODIUM
VEGETABLE BROTH
CELERY SALT
1 Combine all ingredients
in the pitcher in the order
listed and cover with the
pitcher lid. Make sure the
vented lid cap is inserted
and secure before blending.
2 Start the blender on LOW.
Once ingredients are
mixed and level, increase
speed to HIGH until fully
puréed, about 1 minute.
3 Transfer soup to a small
saucepan on the stovetop
and heat over medium until
warmed through. Serve
with desired toppings.
NUTRITIONIST TIP
Don’t fear the fat! Healthy fats like
those found in cashews and olive oil
help stabilize blood sugar and keep
hunger pangs at bay. Research
is also showing us that these
unsaturated, plant-based fats may
help to keep our hearts healthy.
NUTRITION FACTS PER SERVING
410 calories, 29g fat, 26g carbs, 6g fiber,
10g sugar, 10g protein
3332