Creamy Tomato Soup
Posted by Celine on August 12, 2007
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 T vegan margarine
1 T extra virgin olive oil
1 t ground black pepper
2 t dried basil
1 t dried thyme
1 t sea salt
1 bay leaf
2 medium cloves of garlic, pressed
1 medium shallot, minced
4 sun-dried tomatoes, chopped [packed in oil or dry, your choice]
32 oz of tomato juice [you can replace this with 4 cups of vegetable broth or pure water, or a mixture of both]
1 T tomato paste
28 oz diced tomato in a can, with juice
generous 1/2 cup vegan sour cream or vegan cream cheese
in a large saucepan, throw margarine and oil, heat on medium. add shallots, let cook for a couple of minutes, until tender. add garlic, let cook another minute.
add tomato juice, diced tomatoes, tomato paste, herbs, salt, pepper, bring to a low boil. cover and simmer for 15 minutes.
add sour cream, stir until well blended. remove from heat. remove bay leaf.
with an immersion blender or normal blender, puree your soup as much as you want it to be.
if you have leftovers, reheating is just fine but avoid bringing to a boil.
serves 4-6 people.
August 16, 2007 at 9:27 pm
[...] of all, Celine is a genius. You really are. You’re my hero and I love you. I made the tomato soup and the cheesy crackers today and wow they were awesome. My mother was given some of all the food [...]
August 23, 2007 at 8:20 am
[...] of use: serve toasted and Earth Balanced with tomato soup, minestrone, or pile up curried tempeh salad on a slice. you can even make french toast out of it! [...]
September 9, 2007 at 4:56 pm
[...] one of those days when I decide that making old favorites takes precedence over making new stuff. creamy tomato soup to go with yesterday’s whole wheat cheezy crackers, and baked seitan cutlets it is. that, [...]
September 11, 2007 at 1:00 am
I love how this one includes sun dried tomatoes and lots of herbs. It sounds really good and a lighter version of the heavy soup that I usually serve when we are craving tomato soup.
Mama Kelly
October 17, 2007 at 6:01 pm
I LOVE this soup (although I leave the tofutti cream cheese out, you can only buy the hydrogenated version here, so I save that for the lemony french cake as a special treat, but still, this soup is so good…
October 18, 2007 at 6:54 am
I’m glad you like it, Arine!! :D
October 23, 2007 at 12:32 am
Yay, I finally made this! It was SO SO SOOOOOOOO good! Thanks for all your awesomeness, Celine :)
October 23, 2007 at 12:33 am
P.S. Although, this soup really reminded me why I want an immersion blender… sigh.
December 7, 2007 at 5:28 am
[...] Cassie’s Beer Chili 2. Creamy Tomato Soup 3. TB’s Scalloped Potatoes 4. not pictured here, but Red Wine and Maple-Glazed Carrots (and [...]
December 20, 2007 at 11:20 am
[...] Rice Salad Nutty Stuffed Eggplant Yam & Bean Curry Meatfree BBQ Riblets and Limey Corn Salad Creamy Tomato Soup Filed under: 875 [...]
January 1, 2008 at 10:24 pm
[...] Soup: two different kinds; Celine’s Creamy Tomato Soup and a pumpkin soup from a cookbook by Linda McCartney. Oh, I did take a picture of Celine’s [...]
April 26, 2008 at 2:51 pm
IM trying this soup today and was wondering if I could use regular cream cheese?
Thank You
Lamont
April 26, 2008 at 4:29 pm
I’m sure you could, Lamont.
May 25, 2008 at 8:13 am
I love all the recepie which are given above and i hope that i could make it well.
Thanks a lot .