12.Aug.2007 Creamy Tomato Soup
You know your soup is a success when your husband cleans up his bowl with a piece of bread to not leave any bits of it left in there. and when your dad who usually isn’t fond of tomato-based anything rants and raves about it. Ahm just sayin’.
For an awesome meal, serve with cheezy quackers!
1 tablespoon (14 g) nondairy butter
1 tablespoon (15 ml) extra-virgin olive oil
1/4 cup (40 g) chopped shallot
2 cloves garlic, grated
32 ounces (946 ml) tomato juice
28 ounces (794 g) diced tomatoes, with juice
4 sun-dried tomatoes packed in oil, drained, finely chopped
1 tablespoon (17 g) tomato paste
2 teaspoons dried basil
1 teaspoon dried thyme
1 dried bay leaf
1 teaspoon fine sea salt, to taste
1 teaspon ground black pepper, to taste
1/2 cup (120 g) nondairy sour cream or cream cheese
In a large saucepan, melt butter and oil on medium heat. Cook shallots and garlic for 2 minutes.
Add tomato juice, diced tomatoes, chopped sun-dried tomatoes, tomato paste, herbs, salt, and pepper. Bring to a low boil. Cover with a lid and simmer for 15 minutes.
Stir in sour cream until well blended. Remove from heat. Discard bay leaf.
With an immersion blender or in a countertop blender, purée until smooth.
Yield: 4 servings