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.
Can't be vegan if it has butter in it