Creamy Tomato Soup (Vegetarian) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A Vegan alternative to Tom Douglas's Creamy Tomato Soup Recipe. Ingredients:
1 tablespoon unsalted butter |
1 tablespoon extra-virgin olive oil |
1 medium onion, very thinly sliced |
3 garlic cloves, smashed |
5 cups canned whole tomatoes (from three 14-ounce cans in their juice) |
1 cup water |
8 ounces silken tofu (about 1/2 a block) |
1 tablespoon sugar |
1/4 teaspoon crushed red pepper flakes (add more to taste) |
1/4 teaspoon celery seed |
1/4 teaspoon dried oregano |
2 teaspoons kosher salt |
1/4 teaspoon black pepper (add more for taste) |
Directions:
1. In a blender or food processor, drop in the tofu and blend until smooth and creamy. Set aside. (should make approximately 2/3 cup).
2. In a large saucepan, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil. Add the sliced onion and smashed garlic and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and their juice, the water, blended tofu, sugar, crushed red pepper, celery seed and oregano and season with salt and pepper. Bring the soup to a boil over high heat, breaking up the tomatoes with the back of a spoon. Reduce the heat to moderate and simmer for 10 minutes.
3. Working in batches, transfer the tomato soup to a blender and puree until smooth. Return the soup to a clean pot and rewarm the soup if necessary. Season the soup with salt and pepper. Ladle the soup into bowls and serve with the croutons.
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