Creamy Tomato Soup

Well, winter has finally arrived in Cairo! That severe sand storm yesterday brought with it the cold weather. What’s the perfect remedy for the cold noses, toes, and fingers?  A warm, rich soup!!!  So, here’s our favorite tomato soup just for you!  It’s low in calories and provides 22% of your recommended daily intake for Vitamin A and 51% for Vitamin C!

Serves 6-8
2 tablespoons olive oil
1 cup onion, diced
6 garlic cloves, minced
¾ cup celery stalks and leaves
1 teaspoon salt
½ teaspoon dried oregano
¼ teaspoon red pepper flakes
1 cup water
4 cups tomato juice
½ teaspoon sugar
2 cups non-dairy milk
3 tablespoons all-purpose flour
¼ cup water
2 tomatoes, chopped
¼ cup chopped fresh basil
1.  Heat the oil and add the onions, garlic, and celery.

2.  Cover and cook on medium heat for about 10-15 minutes.
3.  Add the salt, oregano and red pepper flakes.  Cook for another 5 minutes.
4.  Add 1 cup water, tomato juice, and sugar.  Cover and cook for 20-25 minutes on low heat.  Stir occasionally.

5.  Heat the non-dairy milk in a pan until hot but not boiling.
6.  When 25 minutes are up, strain the vegetables and broth through a sieve.  Set the vegetables aside.  [You can use them for any number of other recipes…]

Here's what's left after straining...We're going to use ours for pizza!

7.  Return the broth to the pan.
8.  Mix the all-purpose flour and ¼ cup water until smooth.
9.  Whisk the mixture flour mixture into the broth.

10.  Cook the soup on medium heat until thick.   This should take about 5 minutes.
11.  Add the warmed non-dairy milk.
12.  Add the tomatoes and basil and heat the soup until it is just about to boil.

Serving Suggestions and Variations:
*Serve with garlic bread.  Colleen Patrick-Goudreau, of Compassionate Cooks, has a wonderful recipe in The Vegan Table.
*Add more or remove the red pepper flakes, according to your love of spicy flavors.
*Serve with herbed croutons.

Nutrition Information (275g):
Calories: 92; Fat: 3g; Cholesterol: 0g; Carbohydrates: 15g; Fiber: 2g; Protein: 3g

We veganized this recipe from Moosewood Restaurant Daily Special.


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