Creamy Tomato Soup Vegetarian Recipes

CREAMY TOMATO SOUP (VEGETARIAN)

Creamy Tomato Soup (Vegetarian) image

Make and share this Creamy Tomato Soup (Vegetarian) recipe from Food.com.

Provided by CrowGnarly

Categories Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 medium onion, very thinly sliced
3 garlic cloves, smashed
5 cups canned whole tomatoes (from three 14-ounce cans in their juice)
1 cup water
8 ounces silken tofu (About 1/2 a block)
1 tablespoon sugar
1/4 teaspoon crushed red pepper flakes (add more to taste)
1/4 teaspoon celery seed
1/4 teaspoon dried oregano
2 teaspoons kosher salt
1/4 teaspoon black pepper (add more for taste)

Steps:

In a blender or food processor, drop in the tofu and blend until smooth and creamy. Set aside. (should make approximately 2/3 cup).
In a large saucepan, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil. Add the sliced onion and smashed garlic and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and their juice, the water, blended tofu, sugar, crushed red pepper, celery seed and oregano and season with salt and pepper. Bring the soup to a boil over high heat, breaking up the tomatoes with the back of a spoon. Reduce the heat to moderate and simmer for 10 minutes.
Working in batches, transfer the tomato soup to a blender and puree until smooth. Return the soup to a clean pot and rewarm the soup if necessary. Season the soup with salt and pepper. Ladle the soup into bowls and serve with the croutons.

CREAMY TOMATO SOUP (NO CREAM)

Creamy Tomato Soup (No Cream) image

Adapted from another recipe and altered to my specifications. We two ate the whole works in one sitting.

Provided by geome

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons canola oil
1 onion, chopped
1 tablespoon chopped garlic
4 cups canned tomatoes
3 slices bread, cubed
¼ cup chopped fresh basil
1 tablespoon brown sugar
2 tablespoons butter
2 cups chicken broth
salt and ground black pepper to taste

Steps:

Heat oil in a Dutch oven or heavy stockpot over medium-low heat; cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add tomatoes to onion mixture, crushing with a potato masher. Stir bread, basil, and brown sugar into tomato mixture and simmer until bread is completely saturated and starts to break down, about 10 minutes.
Pour tomato mixture into a blender no more than half full; add butter. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to Dutch oven over medium heat; add broth and simmer until heated through, about 5 minutes. Season soup with salt and pepper.

Nutrition Facts : Calories 231.1 calories, Carbohydrate 25.8 g, Cholesterol 15.3 mg, Fat 13.7 g, Fiber 3.4 g, Protein 3.9 g, SaturatedFat 4.4 g, Sodium 514.3 mg, Sugar 11 g

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