Thursday, April 4th, 2013...7:53 pm

Creamy Tomato Soup

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I grew up on Campbells Tomato Soup. My mom most usually served homemade soup, but she never made homemade tomato soup. Campbells brand was a staple at our house, so I never even thought of making tomato soup from scratch until I came across a recipe by Isa Chandra Moskowitz and Terry Hope Romero inĀ  Veganomicon. Suddenly I had a flood of memories of eating Tomato Soup with toasted cheese sandwiches on Sunday night. And my mom made these things called Pinwheels that we poured Tomato Soup on top, like a gravy sort of thing, and we all loved them! So, yes, I have adapted and made homemade tomato soup many times now and sometimes I make toasted soy cheese sandwiches and I have even created a vegan version of the “Pinwheel”, which I will share in a different post. And my family loves this too! This is a big recipe to feed my family, so you could scale it down if needed.

Creamy Tomato Soup

1 tbsp. grapeseed oil

1 large onion, chopped

4 cloves garlic, chopped

1 1/2 tsp. dried rosemary, crushed

1 tsp. dried oregano

1 tsp. dried thyme

1 tsp. salt

4-5 potatoes, peeled and cut into 1 inch chunks (I used red potatoes)

3/4 c. sun-dried tomatoes, chopped (I used the ones packed in oil, but drained them first)

4 c. vegetable broth

2-3 c. water

1 (28 oz.) can crushed tomatoes

juice of 1/2 lemon

1 c. cooked rice, or quinoa, or both!

Heat up a large pot over mediumĀ  heat and saute the onions until soft and translucent. Add the garlic, herbs, salt and saute for only 1 more minute. Add the potatoes and sun-dried tomatoes and the water and broth. Cover the pot and let it boil. Turn the heat down so the soup will simmer for about 25 minutes, so the potatoes and tomatoes are very soft. Add the can of tomatoes and heat through. I use an immersion blender at this point to puree the soup. You could also use a food processor too. Add the rice/quinoa and lemon juice and after warming through, serve!

 



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