Homemade Vegan Cream of Tomato Soup
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Homemade Vegan Cream of Tomato Soup

Homemade Vegan Cream of Tomato Soup
Course Soup
Cuisine Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Bowls
Author Veg Life Staff

Ingredients

  • 1 tbsp Oil
  • 1 tbsp Vegan Margarine (optional)
  • 1 large Onion finely chopped
  • 1 clove Garlic minced
  • 2 tbsp Flour
  • 3 c Vegetable Broth
  • 28 oz. can Whole Tomatoes (include the juice)
  • 1-2 tsp Sugar
  • Salt & Pepper to taste
  • 3/4 c SILK® Unsweetened Almondmilk

FOR SERVING:

  • Fresh Italian Parsley
  • Vegan Sour Cream optional

Instructions

  • In a large pan, heat the oil and margarine over medium heat, adding the onion and garlic.  Cook, stirring occasionally, until the onions are soft and translucent. 
  • Add the flour and stir to coat the onion and garlic.  Cook for 1 minute.
  • Add the broth, tomatoes, sugar, salt and pepper. Simmer over medium-high heat while stirring the mixture to make sure that the flour is not sticking. 
  • Reduce the heat to low, cover and simmer for 20 minutes.
  • Let cool briefly (do not puree HOT) and then process in batches in a blender or food processor. Taste and re-season with salt and pepper. Reheat the soup and add the SILK Unsweetened Almondmilk. 
  • Serve with vegan sour cream and a garnish of fresh parsley.