Creamy Tomato
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
Ingredients
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
Directions
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.
Side Notes:
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.
