Something about tomato soup always brings back memories of childhood and provides much internal comfort. This vegan tomato bisque by Sonima chef Joy Houston delivers satisfying creaminess without any milk products. The secret to this vegan soup is a simple cashew cream, as well as a roux made from coconut flour, which has the bonus of being gluten-free. Roasted tomatoes, carrots, and celery come together to make this a flavorful, hearty, and healthy soup to enjoy any time of year. Watch the video to see how you can make it yourself.
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