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Creamy Tomato Soup

Warm up with a tempting vegan twist on a savory classic.

Time

30 min

Serving size

4

  • VEGAN

  • DAIRY-FREE

  • GLUTEN-FREE

preparation

  1. Heat olive oil over medium-low heat in a 4-quart stockpot.
  2. Add the onion and saute for 3-4 minutes.
  3. Add the garlic and saute an additional 3 minutes.
  4. Add the salt, whole tomatoes with juice, vegetable broth, bay leaf, basil and thyme. Bring to a simmer and cook for 15 minutes, stirring occasionally to crush the tomatoes.
  5. Remove the bay leaf; add Silk, Silk Creamer and a few grinds of fresh pepper.
  6. Puree soup in 2 batches in a blender until smooth and creamy (use caution when blending hot soup).
  7. Adjust salt and pepper to taste.
  8. Return soup to pot, heat gently and serve.

Ingredients

  • 1 Tbsp olive oil

  • 1/2 medium onion, diced

  • 1-2 cloves garlic, chopped

  • 1 tsp salt

  • 1 (28-oz) can whole tomatoes, undrained

  • 1 cup vegetable broth

  • 1 bay leaf

  • 1/4 cup chopped fresh basil

  • 1 tsp fresh thyme or 1/2 tsp dried thyme

  • 1 cup Silk ORIGINAL SOYMILK

  • 1/4 CUP SILK ORIGINAL SOY CREAMER

  • FRESH GROUND PEPPER