This is my favourite flavour of soup. Whenever it’s the soup of the day in a restaurant, I have to order it. I must have had hundreds of different varieties of tomato soup at various restaurants! But my favourite is a tomato bisque – or a cream of tomato soup.
Growing up, we got Heinz cream of tomato soup all the time (Cayman brings in a lot of British products). It was my ultimate comfort food. Unfortunately, store-bought tomato soups are often loaded with sugar, to offset the bitterness of the tomatoes. And cream gets soups heavy fast. So, for a long time I have wanted to get around to making a tomato bisque myself at home.
I finally got around to it the other day and this amazingly simple recipe is so nutritious and protein-rich, with healthy fats, that you will never know that you’re not having the comfort food of your youth, while also benefiting your health.
PS Apologies for the phone pictures lately; I just haven’t had a chance to break out my DSLR. I tried to throw in the tinsel for something festive to distract you from the poor quality pics – hope that worked!! 🙂
Vegan ‘Cream’ of Tomato Soup
INGREDIENTS (serves 6-8):
2 organic leeks
1 tbsp coconut oil
2 tsp minced garlic or 3-4 cloves, crushed
1 28-oz can of fire-roasted tomatoes
1 3/4 cup organic soy milk
1 tbsp Italian seasoning, dried
1/4 tsp ground mustard powder
1/2-1 tsp sea salt
Ground black pepper to taste
1 12.3oz package of Mori-Nu silken tofu
1. In a large Dutch oven, heat the coconut oil over a medium heat.
2. Meanwhile, slice leeks thinly. Add leeks and garlic to oil and saute until cooked.
3. Add canned tomatoes and soy milk (I just fill the tomato can halfway with milk). Stir until mixed.
4. Season with the seasonings listed, or your preferred seasonings.
5. Take off the heat after about 10-15 mins of simmering. Let it cool.
6. Pour soup into blender with tofu or add tofu to pot and use an immersion blender. Serve!
Nutritional information per serving if serves 7 (that’s what it served for me):