Low Iodine Blender Tomato Soup

Total time30 min

Prep time10 min

Cook time20 min

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Ingredients

4 servings

2 tbsp unsalted butter
Violife 100% Vegan Unsalted Plant Butter
Country Crock Plant Butter Unsalted 4ct Sticks - 16 Oz.
Melt Organic Allergen Free Cold Pressed Unsalted Plant Butter Sticks 2 ct President's Choice Plant Based Unsalted Butter Alternative, Vegan Becel Plant Butter Unsalted
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 medium yellow onion, roughly chopped
4 garlic cloves, smashed and peeled
½ tsp red pepper flakes
2 tbsp tomato paste
2 cans (28 oz each) whole peeled tomatoes, with juices
1 cup low-sodium chicken broth
1 tsp sugar
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste
⅓ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.

For serving

fresh basil leaves, for serving (optional)
crusty bread or crackers, for serving (optional)

Instructions

1
Melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
2
Add the garlic and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute.

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