Cream of Tomato Soup
12 or so tomatoes (fresh from your garden if you have one)
1 Tbsp pepper
1 Tbsp salt
1/4 tsp garlic powder
1/2 Tbsp celery salt
1 Tbsp basil
2 Tbsp onion salt
2 cup Rice Dream (or your favorite soy drink)
6 Tbsp corn starch (in shaker with 1 cup water)
If you want to remove skins, place tomatoes in boiling water for 3 minutes, then in ice cold water. Place in a large pot and mash with a potato masher.
If you want to use the skins (I do), remove tomato stems, blend a few at a time in a blender and place in a large cooking pot.
Bring tomatoes to a slow boil temperature with the other ingredients, and then stir while slowly pouring in the corn starch/water mixture. Cook to your desired thickness (you may add additional cornstarch mixture).
Enjoy with your favorite crusty vegan bread.
SO HOW'D IT GO?
eating it now.
mine is a bit weak. i forgot to add the pepper!
will do when i reheat. Had no celery salt
Holy pepper! I thought maybe you meant 1 tsp instead of tbsp, so I tried that, but even that was a lot! I really like the other flavors in the soup, but I will definitely use less pepper next time (I'm thinking half teaspoon or less) so they can come through more.
This soup is wonderful. I cut the pepper to 3/4th tbs, but will cut it down to half a tbs next time I make it. I also used fresh onion, sauteed a bit first and fresh basil in addition to the dried. I made this soup for 3 vegetarians and 5 meat eaters with tomatoes I picked up from the farmers market. They were all super impressed, including my friend's grandma who was asking for the recipe. I have a lot of tomatoes so I'm going to make a huge batch (minus the soy milk) to freeze so I can heat it and add the milk on cold days this winter.
This soup was very good... but very spicy. I would recommend using less pepper.
I thought this was really good. I put a lot of basil from the garden in it. Very creamy--and way better than that Campbell's stuff if you ask me. The celery seed was a nice touch. I cooked it quite a while with some fresh garlic. Yum.