2 tablespoon olive oil
2 shallots or 1 large onion, chopped
4 cloves garlic, minced
4 tablespoons flour or tapioca starch
8 vine tomatoes, chopped
½ teaspoon salt
1 teaspoon dried thyme (or tablespoon fresh thyme)
4 cups vegetable broth
1 cup non-dairy creamer
2 tablespoons salsa (for an extra kick)
2 teaspoons Sriracha hot sauce (for some heat)
1 tablespoon tomato paste (more tomato flavour)
1) Heat up the oil in a large pot over medium-high heat. 2) Add the garlic and onions and saute until tender (about 6-7 minutes). Add the flour and stir for a minute. Add the rest of the ingredients (including your add-ins) except creamer.Reduce the heat to low, cover and simmer for 20 minutes.
3) If you’ve got an immersion blender (or a regular blender), give the soup a whirl and add the creamer at the end. Serve with a salad and nice grilled cheeze sandwich.