Creamy Tomato soup is a real crowd pleaser on a cold rainy day. Harmoniously paired with a vegan grilled cheese sandwich, this creamy belly-filling soup is sure to leave you satisfied. Served with fresh basil or croutons, Creamy Tomato soup will fast become a family favorite.
Prep Time: 10 Completion Time: 25 Serving Size: 6
3 cups Soymilk
2 cups light vegetable broth
1 (14.5 ounce) can diced tomatoes
1 (3 ounce) can tomato paste
1 teaspoon Worcestershire sauce
1 T sugar
2 tsp garlic powder
1 tsp onion powder
1 tsp ground white pepper
salt to taste
In a large saucepan combine the Soymilk, broth, tomatoes, tomato paste, and Worcestershire sauce. Place on medium heat and bring to a simmer.
Add sugar, garlic powder, onion powder, pepper, and salt. Stir until well combined and continue to simmer for 5 minutes.
Remove from heat and pour into an immersion blender. Blend soup until smooth. Pour soup back into saucepan, reduce heat to low and continue cooking for 20 minutes.
If you do not own and immersion blender, a regular blender will work as well. The idea is to make it as smooth as possible.
Garnish with fresh basil.