Silk Organic Soymilk Unsweet Description
Original Champions of the Mighty Soybean.
Silk Soy in your pantry means you're always smoothie-ready. Soy rich and creamy.
Silk® will stay fresh 7-10 days in refrigerator after opening.
Dairy, gluten, carrageenan, cholesterol, artificial flavors/colors, GMO.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Serving Size: 1 Cup (240 mL)
Servings per Container: About 4
|Amount Per Serving||% Daily Value|
|Total Fat||4.5 g||6%|
| Saturated Fat||0.5 g||3%|
| Trans Fat||0 g|
| Polyunsaturated Fat||2.5 g|
| Monounsaturated Fat||1 g|
|Total Carbohydrates||4 g||1%|
| Dietary Fiber||2 g||7%|
| Total Sugars less than||1 g|
| Includes Added Sugars||0 g||0%|
|Vitamin D||3 mcg||15%|
|Vitamin A||150 mcg||15%|
|Vitamin B12||3 mcg||120%|
Other Ingredients: Organic soymilk (filtered water, organic soybeans), Vitamin and Mineral Blend (calcium carbonate, vitamin A palmitate, vitamin D2, riboflavin (B2), vitamin B12), salt, gellan gum, natural flavor.
Contains soy. Produced in a facility that also processes tree nuts.
Not to be used with infant formula.
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Vegan Creamy Tomato Basil Soup
You may have accidentally hit the snooze button one too many times this morning. Maybe you found a nail in your new tire and arrived late for a work presentation you spent weeks preparing for. When nothing is going your way, slurp up a bowl of this delicious, feel-good soup. This Vegan Creamy Tomato Basil Soup is packed with vitamins, minerals and the irresistible goodness of comfort food. It may not solve your problems, but it’ll certainly make you feel better, while fueling your body with wholesome nutrients so you can tackle whatever issues come your way.
Vegan Creamy Tomato Basil Soup
Makes 4-6 cups
½ cup fresh basil
½ Tbsp. sugar
½ tsp. salt
¼ tsp crushed red pepper flakes, optional
¼ tsp. smoked paprika
1-½ - 2 cups vegetable broth or water
4 oz. non-dairy cream cheese, or soaked cashews
1/8 cup non-dairy milk
1-2 Tbsp. olive oil
6 medium tomatoes, quartered
3 carrots, peeled and chopped
1 yellow bell pepper, chopped
½ large yellow onion, diced
2 garlic cloves, minced
- In a large saucepan over medium heat, heat olive oil and sauté onions and carrots for 15 minutes.
- Stir in tomatoes, basil, bell pepper and garlic. Add vegetable or water and season with sugar, salt, smoked paprika and red pepper flakes, if using. Cook for another 20 minutes, until the tomatoes get mushy.
- Add milk and cream cheese, and use an immersion blender to process soup until smooth. If you don’t have access to an immersion blender, process soup in batches in a blender or food processor. Add back to pot to continue heating
- Adjust seasoning, if necessary and let soup simmer an additional 5 minutes.