Creamy Fresh Tomato Summer Soup

Recipe by Dancer
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 39mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel the tomatoes by dipping them in boiling water for about 30 seconds.
  • This loosens the skin and makes it easy to remove.
  • Cut the peeled tomatoes in half crosswise and squeeze out the seeds, carefully removing any remaining seeds with a small spoon.
  • Dice the tomatoes and set aside.
  • Melt the butter in a heavy saucepan over medium heat.
  • Add the onion and cook, stirring frequently, until soft and translucent, about 3 minutes.
  • Add the diced tomatoes, cover and cook, stirring occasionally, until the tomatoes are very soft, for about 20 minutes.
  • Remove from the heat and spoon the tomato mixture into a blender and puree.
  • Add the soy milk and all of the remaining ingredients to the blender and puree.
  • At this point you can pour the soup back into the saucepan and heat it to the desired temperature; or you can serve it at room temperature or refrigerate it and serve it cold.
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