CREAMLESS CREAMY TOMATO SOUP

I had a craving for tomato soup today!

Printable Recipe

BRYANNA'S VEGAN VERSION OF CREAMLESS CREAMY TOMATO SOUP
Servings: 4

This soup reminds us of the comforting canned tomato soup most of us grew up with, but with superior flavor and texture! The recipe I started with was published in the September 2008 Cook's Illustrated. I mistakenly used one 28 oz. can of tomatoes instead of two! I didn't discover my mistake until after three of us devoured the whole pot of soup! And, I, of course, had veganized it, used Italian bread instead of white sandwich bread, and made a few changes to the seasoning and technique. But we loved it with the mistake and the changes! The bread and olive oil blend with the tomatoes to make an exceptionally silky texture. Bread has been used as a thickener for soups, sauces and stews since the time of the ancient Greeks, but is rarely used these days. I think the technique should be revived!


1/4 cup extra virgin olive oil, divided
1 medium onion , chopped medium onion
3 medium garlic cloves , minced
1 bay leaf
1 (28-ounce) can good quality whole peeled plum tomatoes packed in juice (unsalted)
2 tablespoons brown sugar (or to taste-- it depends on your tomatoes)
3 large slices commercial Italian bread , crusts removed, torn into 1-inch pieces
2 cups chicken-style veggie broth (I used Superior Touch Better than Bouillon No Chicken Broth Base)
2 tablespoons medium-dry sherry
1 teaspoon salt (less if you use salted tomatoes, in which case, salt to taste)
freshly-ground black pepper to taste

Heat 2 tablespoons of the olive oil in a heavy pot over medium-high heat until shimmering. Add onion, garlic, and bay leaf. Cook, stirring frequently, until theonion is translucent, 3 to 5 minutes.

MICROWAVE OPTION: Place the olive oil, onions, garlic, and bay leaf in a covered Pyrex casserole and microwave on High for 5 minutes. Scrape into a heavy soup pot and place over medium-high heat.

Whiichever way you cooked the onions, etc., stir in the tomatoes and their juice. Using a potato masher, mash the tomatoes (be careful-- they squirt!) until no pieces bigger than 2 inches remain. Stir in the sugar and bread and bring the mixture to boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, which takes about 5 minutes. Remove and discard the bay leaf.

Transfer the mixture to blender or Vita-Mix. (CAUTION! Take the middle cap out of the lid in order to to allow hot steam to escape; cover the lid loosely with a folded tea towel while you blend.) Add the remaining olive oil and process until the mixture is smooth and creamy, 2 to 3 minutes. Rise out the pot and return the blended mixture to the pot. Stir in the broth and sherry. Return soup to boil, add salt, and season to taste with freshly-ground black pepper. Serve soup in individual bowls.

Garnish:
I mixed some tofu sour creme with a little soymilk and swirled some into each serving for a garnish, along with a sprig of fresh rosemary, but use your imagination!

Yield: about 4 1/2 cups

Nutrition Facts
Nutrition (per serving): 229.4 calories; 53% calories from fat; 14.0g total fat; 0.0mg cholesterol; 890.7mg sodium; 541.5mg potassium; 24.1g carbohydrates; 2.6g fiber; 14.5g sugar; 21.4g net carbs; 3.3g protein; 5.2 points.


Enjoy!!