Prep 10 mins
Cook 30 mins
A Vegan alternative to Tom Douglas's Creamy Tomato Soup Recipe.
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, very thinly sliced
- 3 garlic cloves, smashed
- 5 cups canned whole tomatoes (from three 14-ounce cans in their juice)
- 1 cup water
- 8 ounces silken tofu (About 1/2 a block)
- 1 tablespoon sugar
- 1⁄4 teaspoon crushed red pepper flakes (add more to taste)
- 1⁄4 teaspoon celery seed
- 1⁄4 teaspoon dried oregano
- 2 teaspoons kosher salt
- 1⁄4 teaspoon black pepper (add more for taste)
- In a blender or food processor, drop in the tofu and blend until smooth and creamy. Set aside. (should make approximately 2/3 cup).
- 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.