Creamy Tomato Soup (Vegetarian)

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

• Ready In: 40 mins
• Serves: 6

Ingredients

• 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)

Directions

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. 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. 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.