Tomato Soup

2 tbsp rice flour

2 tbsp oil

1 tbsp agave or maple syrup

2 cups plant milk

1 (28oz) can fire-roasted diced tomatoes

4 cups tomato juice

1 can corn

1/2 tsp salt

1 tsp onion powder



In a large pot combine flour and oil and cook for about two mins. Slowly add in milk and then tomato juice. Once well combined, add in corn and diced tomatoes. Then add salt, onion powder and agave. Simmer for about 15-20 mins until nice and thick.

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