Creamy Tomato Soup
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
