Creamy Tomato Soup Vegetarian
A vegan alternative to tom douglas's creamy tomato soup recipe.
Steps
In a blender or food processor , drop in the tofu and blend until smooth and creamy.
Set aside.
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.
Ingredients
unsalted butter, olive oil, onion, garlic cloves, canned whole tomatoes, water, silken tofu, sugar, crushed red pepper flakes, celery seed, dried oregano, kosher salt, black pepper