Sarah (clarkworm) wrote in vegancooking,

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Creamy Tomato Basil Soup

It was chilly and rainy today in LA, so of course I had to make soup. I adapted this from a recipe I found online, and it was easy and delicious.

Creamy Tomato Basil Soup

2- 28 oz cans of tomatoes, whole or diced
4 cups vegetable broth
~14 fresh basil leaves
1 cup unsweetened soy milk
1/4 cup earth balance
salt and pepper to taste

Drain the liquid off of the tomatoes. Pour into a saucepan with the vegetable broth, bring to a boil, reduce heat and simmer for about 30 mins. Pour the tomato mixture into a blender, add basil leaves, and puree. *CAUTION: puree in small batches. Don't try to puree it all at once, even if it looks like it all fits in the blender. The steam will force the top off of the blender and the boiling hot liquid will burn your tender little hands. Not that I'd know. I'm just saying.* Anyhow, puree until smooth and return to the saucepan. Stir in earth balance and soymilk, and add salt and pepper to taste. Heat for a few more minutes until margarine is melted. Pour into a bowl. Eat and feel cozy.

This is even better w/ grilled faux-cheese when you're wearing a big fluffy sweatshirt and flannel pants.
Tags: comfort food, soups-tomato, vegetables-tomatoes
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