Creamy Tomato Soup
This creamy, comforting tomato soup is perfect for dipping and guaranteed to please even the most skeptical tomato fans. Quick and easy to make!
Equipment
- Immersion blender or countertop blender
- stirring spoon
Ingrediënten
- 1 tablespoon 14 g nondairy butter
- 1 tablespoon 15 ml extra-virgin olive oil
- ¼ cup 40 g chopped shallot
- 2 cloves garlic grated
- 4 cups 946 ml tomato juice
- 1 can 28 ounces, or 794 g diced tomatoes, including liquid
- 4 sun-dried tomatoes packed in oil drained and finely chopped
- 1 tablespoon 17 g tomato paste
- 2 teaspoons dried basil
- 1 teaspoon dried thyme
- 1 dried bay leaf
- 1 teaspoon fine sea salt to taste
- 1 teaspoon ground black pepper to taste
- ½ cup 120 g nondairy sour cream, store-bought or homemade (page 302), or nondairy cream cheese
Instructies
- In a large saucepan, melt the butter and oil over medium heat.
- Add the shallot and garlic and cook for 2 minutes.
- Add the tomato juice, diced tomatoes with their juice, chopped sun-dried tomatoes, tomato paste, basil, thyme, bay leaf, salt, and pepper.
- Bring to a low boil.
- Cover with a lid and simmer for 15 minutes.
- Stir in the sour cream until well blended.
- Remove from heat and discard the bay leaf.
- Using an immersion blender or a countertop blender, purée until smooth.
Notes / Tips / Wine Advice:
Serving Tip:
Pair this creamy soup with Cheezy Quackers (page 97) or a fresh slice of bread for a complete, satisfying meal.Wine Advice:
Serve with a Chardonnay or a Sauvignon Blanc to balance the richness of the soup.Nutritional Information
Calories: 180 kcal | Carbohydrates: 30 g | Protein: 3 g | Fat: 8 g | Fiber: 5 g | Sugar: 16 g | Salt: 1 g
