It's Freaky Friday, everyone! This first week, I introduce to you a post from my dear, sweet, kickass blogger-bestie, Bianca. And she's sharing a recipe from her upcoming cookbook! Could not be more excited that we are swapping today! Enjoy. :)
This Cream of Tomato Soup was adapted from an old 1960s cookbook devoted to vegetable dishes. It’s best served with a vegan grilled cheese.
Cream of Tomato Soup
(Adapted from the Better Homes & Gardens Vegetable Cookbook)
Yields 4 cups
1 28-ounce can whole tomatoes
1/2 white onion, chopped
1/2 tsp. salt
1/2 tsp. agave nectar
1/4 tsp. pepper
1 bay leaf
2 Tbsp. vegan margarine
2 Tbsp. whole wheat pastry flour
1 1/2 cups unsweetened soymilk
- Break up the tomatoes with your hands and drop them into a saucepan. Pour the remaining tomato juice from the can in the saucepan. Add the onion, salt, agave nectar, pepper, and bay leaf. Bring to a boil over high heat. Decrease heat and simmer for 10 minutes.
- Remove the bay leaf and discard. Allow the tomato mixture to cool slightly and transfer to a blender. Blend the soup until everything is pureed.
- Rinse the saucepan and melt the vegan margarine in the pan over low heat. Slowly whisk in the flour and stir constantly to make a roux. Slowly whisk in the soymilk, and turn the heat up to medium. Continue to whisk over medium-low until the soup thickens slightly, about 10 minutes (it won't reach a gravy consistency, just a thicker soymilk consistency).
- Slowly the tomato mixture into the soymilk and stir to combine. Allow to heat through.
Be sure to drop by Vegan Crunk and show Bianca some love!