Tomato Basil Soup
This creamy tomato basil soup is adapted from a delicious recipe that a friend shared with us in her home. Full of flavorful vegetables with a touch of soy milk and tofu, this soup is nourishing and satisfying. Enjoy!
Ingredients
- 1 tbsp olive oil
- 10 cloves garlic halved
- 2 onions med-lrg, sliced
- 3-4 carrots med-lrg, sliced
- 1-2 red peppers sliced
- 7 tomatoes on the vine med., sliced
- 1 1/2 cubes vegetable bouillon I used "Not Chicken" bouillon 1 cube/1cup water equation
- 8 fresh basil leaves or 1 1/2 tsp dried basil, plus 3/4 tsp italian seasoning
- 2 tsp. sweet hungarian spice
- 3/4 cup organic unsweetened soy milk or water, if preferred
- 4 oz. firm organic tofu optional
- salt and pepper to taste important to bring out tangy flavor of vegetables
- sharp cheddar shredded, if desired
Instructions
- In large wok or pot, sautee garlic and onion in olive oil until nearly tender. Add carrots and cook until nearly tender. Add red pepper and tomatoes and cook unit tender. In blender, blend the above ingredients with spices, bouillon, soy milk (or water), and tofu if desired. Blend until creamy smooth. You will need to do two batches in the blender, so pour first batch into a large bowl, add the rest of the veggies to blend, then combine all together in the large bowl. John prefers this soup without the soy milk and tofu for a stronger tomato and less creamy taste. I love it both ways. The kids love it with the creaminess. Your choice, or try both! Serve with shredded sharp cheddar and cracked pepper on top, if desired.