Creamy Vegan Tomato Chowder
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This creamy vegan tomato chowder has become my go to weeknight dinner because it comes together in under an hour with just one pot. The almond milk creates that luxurious, comforting texture you crave without any dairy, while the nutritional yeast adds a savory depth and B vitamins that keep me energized. I love how affordable it is to make, using simple vegetables that are usually on hand, and honestly, the whole thing is so straightforward that even on my busiest days, I can have a nourishing bowl on the table in no time.
Ella x
Ingredients
- 2diced tomatoes
- 4 mediumpotatoes(diced)
- 2 largecarrots(sliced)
- 1onion(diced)
- 4garlic cloves
- 1420 mlvegetable broth
- 473 mlalmond milk
- 237 mlnutritional yeast
- 2 tbspolive oil
- 1 tspsalt
- 1 tspblack pepper
Detail level
Instructions
- 1
Heat oil in a large pot over medium heat.
- 2
Add onion, garlic, salt, and pepper, sauté until fragrant.
- 3
Stir in potatoes, carrots, and diced tomatoes.
- 4
Pour in vegetable broth and almond milk, bring to a boil.
- 5
Reduce heat and let simmer for 20 minutes.
Tip: Until vegetables are tender
- 6
Stir in nutritional yeast.
- 7
Blend the soup until smooth or leave some chunks if preferred.
- 8
Season to taste and serve hot.
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