Nothing says winter comfort like hot, creamy vegan tomato soup. It’s quick and easy to make. And not only is it sooo good, it’s so good for your heart! The recipe comes from KD and Charleen at yourdailyvegan.com. Here it is.
Two (2) 15oz cans of diced tomatoes (no salt added)
Two (2) 15oz cans of tomato sauce (no salt added)
One (1) medium – large leek, rinsed thoroughly and sliced thinly
Three (3) large celery stalks + the “hearts” – washed and chopped (including the leaves of the celery)
8oz of silken tofu – pureed
2 Tbsp olive oil
2 cloves garlic – pressed
1 cube seasoning bouillon – any vegetable bouillon would work (make mixing the cube into the soup easier by dissolving the cube in a small amount of water before adding it to the soup)
3 Tbsp dried oregano
2 tsp white pepper or to taste (you can use black pepper if that is all you have)
Shakes of Tabasco Sauce, if you like heat. (I do)
Clean leek and slice into disks, set aside. Wash and cut celery stalks and celery hearts (the middle of the celery bunch, tops and all), set aside. Heat olive oil (on medium heat) in a medium skillet, add leeks and celery. Cook until tender. Remove from heat and let cool.
Meanwhile, wash and open all the canned tomatoes. Using a food processor or blender, puree the diced tomatoes (one can at a time- unless you have a large food processor, I don’t) until smooth. Add to soup pot along with the cans of tomato sauce. Turn on stove to low.
Using the food processor, puree the leeks and the celery. Add to the soup pot. Next puree the tofu. Add that and the rest of the ingredients to the soup pot. Stir until completely mixed.
Let soup cook on low to medium low until fully heated through. (Be sure to stir regularly and cook on low heat.) This soup rocks hard after a couple hours and is even more amazing the next day.
This soup is awesome to make in huge batches to freeze for later.
The vitamin C in tomato soup helps protect your blood vessels from damage due to high blood pressure and inflammation. It helps to lower high blood pressure, which — if left untreated — can nick the smooth inner lining of your arteries. Those nicks are then filled with bad (LDL) cholesterol, which can lead to an artery-blocking, heart-attack-triggering blood clot.
If you like this warm wintry tomato soup recipe, you should take a look at some of the delicious comfort foods in Claire Gosse’s Are You Sure That’s Vegan? (Breakfasts). How about Sweet Potato Pancakes or Lemon Poppy Seed Muffins or Potato Latkes or Avocado Bacon Burritos? These are all vegan clones of classic non-vegan recipes. Vegans and non-vegans love these recipes. Click the link to see the beautiful photos and read the testimonials. Are You Sure That’s Vegan?(Breakfasts). What a tasty way to spend the winter.
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