There are a lot of people in this world who only think of soup as being for the fall and winter, and I totally get that. There is nothing better than being all cozied up on the couch with a chill in the air and a big ol’ bowl of comforting soup in your hands. However, I’m not one of these people who saves soup making just for the colder months. I love soup even in the depths of summer and there’s one soup in particular that I’ve been craving as of late and that’s tomato soup.
When it comes to tomato soup there are a few different ways to make it but my favorite way is creamy. Creamy tomato soup is the best for 3 reasons: 1) it’s generally a little less acidic, 2) it has more flavor and a better texture, and 3) it’s prettier -because who the fuck doesn’t want their food to be pretty? #AmIRight
Now, my creamy tomato soup has an additional reason why you should love it and that is that it’s super quick and easy to make. It all gets started with you dumping a big can of San Marzano tomatoes, along with a few other things, into a medium or large pot over medium-high heat. Why San Marzano’s in particular? San Marzano tomatoes are less seedy and less acidic than other tomato varieties. Plus they sound fancy… should that be something you’re concerned with, I mean.
You’re going to bring the tomato mixture to a boil then, once boiling, continue to boil for 5 minutes, stirring occasionally.
After 5 minutes, you’ll add in the rest of the ingredients including the 3 things that make this tomato soup creamy -“mozzarella” shreds, “sour cream,” and almond milk. Give the whole thing a good stir, pop the cover on, and then reduce the heat to simmer for 20 minutes, stirring occasionally just as you did before.
The final step before serving requires an immersion blender (also called a hand blender or stick blender). Carefully, because we’re dealing with hot liquids here, pulse the immersion blender throughout the soup, especially over tomato or garlic clumps, until everything is smooth.
Once all smoothed out, serve alone or with crusty bread, a grilled cheese (made vegan, of course), or topped with a little more “mozzarella,” fresh basil, or some croutons.
Vegan Creamy Tomato Soup
Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com
- 1 (28-ounce) can of San Marzano peeled, whole tomatoes with basil
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/8 teaspoon onion powder
- 1 cup Daiya “Mozzarella” shreds
- 1/2 cup vegan “sour cream”
- 1/2 cup almond milk
- 1 tablespoon vegan “butter”
- 2 cloves of garlic, peeled and roughly chopped
- In a medium or large pot over medium-high heat, combine tomatoes with tomato paste, olive oil, salt, sugar, black pepper, thyme, and onion powder. Bring to boil then, when boiling, continue to boil for 5 minutes, stirring occasionally.
- Add in the remaining ingredients, give the whole thing a good stir, then place a cover on the pot and reduce the heat to simmer for 20 minutes, again, stirring occasionally.
- After 20 minutes and with the heat turned off, use an immersion blender to smooth out the soup. Carefully pulse the immersion blender throughout the soup, especially over tomato or garlic clumps, until smooth then serve. Soup is best served freshly made but will keep in an airtight container in the fridge for up to 3 days.