Creamy Tomato Basil Soup & Jalapeño Ched Cornbread for Dipping
A wonderful brunch pairing. Creamy Tomato Basil Soup paired with Jalapeño Ched Cornbread dipping sticks.
Unfortunately, this is coming out to you on Monday morning… as I’m still struggling with the same side effects that have been getting worse...
Thank you for your patience and understanding during this very difficult time for me.
On to the food!
📰 In This Issue
🌱 Soup Recipe - Boil & Blend Creamy Tomato Basil Soup
The poll last week was a tie for a brunch and a soup recipe (we all sure love soup as it’s been requested more than any other recipe!) regardless, I thought I would create a perfect brunch pairing of a rich and creamy soup paired with cheesy and spicy dippers for sopping up every last drop of soup. It turned out better than I could have hoped, and I hope you love this pairing as much as I do!
🌱 Brunch Recipe - Stovetop Jalapeño Ched Cornbread
I’ve been perfecting a simple gooey whole food vegan and oil-free (sos-free) cheddar for a while now and I think this version is the perfect balance of flavor—plus it’s fast!
As usual, all the ingredients are also gluten-free, top 8/9 allergy-free, coconut-free, SOS-Free, Whole Food Vegan, and use only common, affordable, and science-backed healthy ingredients.
Find the recipe video, links, and more below…
Don’t miss a single WFPB vegan sos-free dish, any free guides, road map additions, or PDFs (It’s Free!)
🔜 Coming this week: You Tell Me!
What kind of recipe do you want to see this week?
If there is something you’re dying for, or just think is impossible to make WFPB SOS-Free then drop me a message, and let’s chat about it!
🍲 The Soup Recipe: Boil & Blend Creamy Tomato Basil
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This recipe was originally posted on PlantBasedProof.com and you can find the full recipe and pro tips there, or quick links below to each section.
no dairy, no eggs, no wheat, no gluten, no nuts, no tree nuts, no shellfish, no seafood, no soy, no coconut, no salt added, no oil added, and no sugar added. Sesame free/alternatives.
A thick and satisfying WFPB Vegan SOS-Free soup transforms simple pantry staples into a flavorful, comforting dish.
It’s perfect for lazy or busy nights when tacos sound great but feel like more time and effort than you have left in the tank!
🔪 The Recipe: Creamy Tomato Basil Soup
⏲️ Estimated Time: Around 15-25 minutes
🍽️ Servings: Around 4 servings (~$0.70 USD ea.)
💵 Cost to make: Around $2.78 USD / $4.00 CAD / €2.56
🕹️ Difficulty: Easy - Boil & Blend
Serving size:
4 servings, or roughly ¼ of the whole recipe
Nutrition Facts:
🔥 102.8 Calories (5.1% DV, based on 2,000 calories)
🧈 2.7g Fat (4.1% DV of 65g)
- 🥓 Saturated Fat: 0.3g
- 🚫 Trans Fat: 0.0g
- 🌰 Polyunsaturated Fat: 1.6g
- 🥑 Monounsaturated Fat: 0.5g
🥚 Cholesterol: 0.0mg (0.0% DV of 200mg)
🧂 376.7mg Sodium (16.4% DV of 2,300mg)
🌾 18.6g Carbs (1.2% DV of 400g)
🥬 5.0g Fiber (17.9% DV of 28g)
- 🍬 Sugars: 9.6g (19.2% DV of 50g)
💪 4.6g Protein (9.3% DV of 50g)
🍌 763.8mg Potassium (16.3% DV of 4,700mg)
🦴 76.6mg Calcium (5.9% DV of 1,300mg)
🔩 2.7mg Iron (14.9% DV of 18mg)
🌤️ 0.0mcg Vitamin D (0.0% DV of 50mcg/2000IU)🟩 The Brunch Recipe: Stovetop Jalapeño Ched Cornbread
Here is the short video for the Jalapeño Ched Cornbread
🔪 The Recipe: Stovetop Jalapeño Ched Cornbread
⏲️ Estimated Time: Around 40-45 minutes
🍽️ Servings: Around 6-8+ dippers (~$0.22 – $0.33 USD ea.)
💵 Cost to make: Around $1.82 USD / $2.61 CAD / €1.67
🕹️ Difficulty: Medium
Serving size:
2-4 dipping sticks (⅓ of the recipe)
Nutrition Facts:
🔥 304.5 Calories (15.2% DV, based on 2,000 calories)
🧈 1.6g Fat (2.5% DV of 65g)
– 🥓 Saturated Fat: 0.3g (omit chia seed if you’re concerned about saturated fat)
– 🚫 Trans Fat: 0.0g
– 🌰 Polyunsaturated Fat: 0.6g
– 🥑 Monounsaturated Fat: 0.3g
🥚 Cholesterol: 0.0mg (0.0% DV of 200mg)
🧂 133.4mg Sodium (5.8% DV of 2,300mg)
🌾 57.8g Carbs (4.6% DV of 400g)
🥬 19.4g Fiber (69.5% DV of 28g)
– 🍬 Sugars: 6.4g (12.8% DV of 50g)
💪 18.5g Protein (37.0% DV of 50g)
🍌 1285.8mg Potassium (27.4% DV of 4,700mg)
🦴 130.0mg Calcium (10.0% DV of 1,300mg)
🔩 5.6mg Iron (31.1% DV of 18mg)
🌤️ 0.0mcg Vitamin D (0.0% DV of 50mcg/2000IU)(some links are not shown to keep the email within the length limit, but are all on the full recipe page.)
If you need help or guidance with WFPB or how to eat more healing meals please message me. Supporting and helping the community and you on your personal plant-based journey is really what drives and motivates me! I want to help as many people to fight and avoid disease as I can using simple, affordable, and healthy foods!
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That’s all for today. Stay healthy and nourished!
Happy cooking!
-Chef Robert Leigh
plantbasedproof.com
contact@plantbasedproof.com