By "Pink Eyed" Jim Cortina on February 22, 2010
"This is an easy, delicious vegetarian tomato soup. I have another tomato soup recipe - a copycat - which uses an insane amount of cream. This is a healthier alternative. You'll notice that the tomato sauce and paste in particular are weird measurements. That is because this recipe is very friendly to use leftovers with. I always have two-thirds of a can of tomato paste leftover from another recipe. The same is often the case with my homemade tomato sauce (recipe forthcoming). So you can vary the amounts of these two ingredients based on what you have in your fridge. If you want to make this vegan, substitute either silken tofu or soymilk for the sour cream. And obviously don't use the optional cheese. Lastly, if you substitute tomato juice for the vegetable stock, this becomes Quadruple Tomato Soup."
Serving Size: 1 (142 g)
Servings Per Recipe: 8
"Pretty much followed your recipe on down, although I didn't include the cheese at the end! Also I did use a small amount of salt along with some lemon pepper in place of the pepper indicated! Definitely a great tasting tomato soup, for sure, & a recipe worth keeping, too! Thanks for sharing it! [Made & reviewed in the current Think Pink Special]"