The Pioneer Woman Tasty Kitchen
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Creamy Tomato Soup

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Level: Intermediate

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Description

A vegan, dairy free, and gluten free tomato soup that is rich and creamy. Perfect for a rainy day curled up on the couch.

Ingredients

  • 1 whole Onion, Chopped
  • 2 cloves Garlic, Chopped
  • 1 teaspoon Salt
  • 3 cups Vegetable Stock
  • 8 whole Ripe Tomatoes, Chopped
  • 4 whole Bay Leaves
  • ½ teaspoons Fresh Ground Black Pepper
  • 1 Tablespoon Sugar
  • 1 teaspoon Extra Virgin Olive Oil
  • ½ cups Firm Tofu
  • 6 Tablespoons Cornstarch
  • 12 Tablespoons Water

Preparation

Bring onion, garlic, salt, vegetable stock, tomatoes, bay leaves, pepper, and sugar to a boil. Cook for 35 minutes with the lid on at a medium boil. Remove from heat and blend with an immersion blender. Pass the soup through a sifter to remove seeds, pulp, etc. into another pot.

Add the oil and tofu (cubed) and blend again.

In a separate, small bowl, mix the cornstarch and water. Slowly add to the soup to thicken it and continue to blend.

Reheat and serve (preferably with a grilled cheese sandwich).

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