Creamy Tomato Soup
August 12, 2007 at 5:23 am | In recipe |
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.
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[...] 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 [...]
Pingback by Veg Bitch » Dinner with friends — August 16, 2007 #
[...] 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! [...]
Pingback by beer bread « have cake, will travel! — August 23, 2007 #
[...] 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, [...]
Pingback by oh man: reruns! « have cake, will travel! — September 9, 2007 #
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
Comment by mama kelly — September 11, 2007 #
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…
Comment by Arine — October 17, 2007 #
I’m glad you like it, Arine!! :D
Comment by Celine — October 18, 2007 #
Yay, I finally made this! It was SO SO SOOOOOOOO good! Thanks for all your awesomeness, Celine :)
Comment by textual bulldog — October 23, 2007 #
P.S. Although, this soup really reminded me why I want an immersion blender… sigh.
Comment by textual bulldog — October 23, 2007 #
[...] 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 [...]
Pingback by I’ll take “reruns” for $500, Alex « have cake, will travel! — December 7, 2007 #
[...] Rice Salad Nutty Stuffed Eggplant Yam & Bean Curry Meatfree BBQ Riblets and Limey Corn Salad Creamy Tomato Soup Filed under: 875 [...]
Pingback by Recipe Index « have cake, will travel! — December 20, 2007 #
[...] 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 [...]
Pingback by Happy new year :D « Eating with the Rabbits — January 1, 2008 #
IM trying this soup today and was wondering if I could use regular cream cheese?
Thank You
Lamont
Comment by Anonymous — April 26, 2008 #
I’m sure you could, Lamont.
Comment by Celine — April 26, 2008 #
I love all the recepie which are given above and i hope that i could make it well.
Thanks a lot .
Comment by subendra — May 25, 2008 #