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Potato Tomato Soup

Ginny McMeans
  • 75 minutes
  • Serves 4

INGREDIENTS

4 tbsp

non-dairy butter - you use this much for the roux to help make the soup thicker.

1/2 cup

white onion, diced

1/2 cup

carrot (- diced)

3 cloves

garlic (- finely diced)

4 tbsp

flour

32 oz

vegetable broth

1 cup

water

1 tbsp

tomato paste

28 oz

whole tomatoes (- large can)

1 tsp

dried basil

1 cup

potatoes (- yukon gold, peeled and cut bite size chunks)

1 cup

from a can of full fat coconut milk (usually about 17 to 22% fat)

1 tsp

sea salt

1/4 tsp

ground black pepper