Fresh Creamy Tomato Soup

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Fresh Creamy Tomato Soup

Fresh Creamy Tomato Soup

Yield: 6-8 Servings
Prep time: 10 MinCook time: 55 MinTotal time: 1 H & 4 M
"September is when my kitchen counter has a pile of ripe tomatoes on it! Instead of freezing them or making tomato sauce, why not make a creamy tomato soup instead? For this recipe I used fresh tomatoes from my garden, dropping them into boiling water until the skin cracks, allowing me to peel them easily. But it's just as nice nice with the organic canned tomatoes." - Sheila Ouellette

Ingredients

  • 2 tbsp butter or Smart Balance or olive oil
  • 1½ cups chopped onion (3 onions)
  • 2 28-ounce canned crushed tomatoes
  • Juice of one lemon
  • 2 cups of water or stock
  • 1 cup of unsweetened soymilk (or ½ and ½)
  • 4 tbsp unbleached white flour or pastry flour
  • 1/3 cup minced fresh parsley
  • ½ tsp sea salt
  • Dash of white pepper, if you like

Instructions

  1. In a 3-quart soup pan, heat ‘oil’ and sauté onions over medium heat, cooking until golden brown
  2. Add tomatoes, stock and lemon juice. Simmer on low heat for 45 minutes, stirring occasionally
  3. Mix ‘milk’ and flour together until smooth and add to soup
  4. Add seasonings
  5. Cook another 5-10 minutes until it becomes creamy

Notes:

Try adding a small handful of rice while the soup is cooking for the 45 minutes. Adding basmati white brings back memories of childhood.