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–+ servings

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!
Couverts4
Preparation 5 minutes
Preparation time:20 minutes
Deel op Facebook Print Recipe

Equipment

  • large saucepan
  • Immersion blender or countertop blender
  • stirring spoon

Ingredients

  • 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

Instructions

  • 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 & 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.

Nutrition values

Calories: 180 kcal | Carbohydrates: 30 g | Protein: 3 g | Fat: 8 g | Sugar: 16 g
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Course; Main Course / Soup
Cuisine; United States
Diets; Dairy-Free / Gluten-Free / Soy Free / Vegan / Vegetarian