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    You are in: Home / Recipes / Creamy Tomato Soup (Vegetarian) Recipe
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    Creamy Tomato Soup (Vegetarian)

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    CrowGnarly's Note:

    A Vegan alternative to Tom Douglas's Creamy Tomato Soup Recipe.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a blender or food processor, drop in the tofu and blend until smooth and creamy. Set aside. (should make approximately 2/3 cup).
    2. 2
      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.
    3. 3
      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.

    Ratings & Reviews:

    • on December 31, 2011

      Can't be vegan if it has butter in it

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Creamy Tomato Soup (Vegetarian)

    Serving Size: 1 (306 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 110.1
     
    Calories from Fat 49
    44%
    Total Fat 5.5 g
    8%
    Saturated Fat 1.7 g
    8%
    Cholesterol 5.0 mg
    1%
    Sodium 871.9 mg
    36%
    Total Carbohydrate 13.5 g
    4%
    Dietary Fiber 2.4 g
    9%
    Sugars 8.1 g
    32%
    Protein 3.7 g
    7%

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