We are busy people, you and I. We need simple, go-to dishes for the days when time is limited. Tomato soup is so, so simple, warm, satisfying, and a good source of vitamin C. I prepare a large pan filled to the brim because I could eat this every day. I top it off with the Fresh and Zesty Relish. (Recipe Here ~ we need our greens!) And, to add heartiness, I toast Food For Life Sprouted Grain and Seed bread, cut into crouton sized pieces and drop into the tomato soup. The grains and seeds in the bread are a surprising complementary flavor.
Browned roux adds a distinct flavor to tomato soup, so this is one of the few times I include a small amount of olive oil. Olive oil has its benefits if used judiciously. It is high in omega 3 and 6, as well as vitamin E and K. It is a fat, therefore, high in calories. About 120 calories per tablespoon. Use extra virgin, first cold press olive oil. It should have a distinctly fresh, green, olive aroma. Some brands dilute their olive oil with other oils. Oils that are highly processed and lack the nutritional value of pure olive oil.
Creamy Plant Based Tomato Soup
42 Oz Diced Tomatoes, low sodium canned. If you have fresh, I’m so jealous.
15 Oz Tomato Sauce, low sodium
1 Tbs Olive Oil
2 Tbs All Purpose Flour
2 Tsp Baking Soda
1/2 Tsp Garlic Powder (Optional)
1/2 Tsp Onion Powder (Optional)
1 Cup Plant Milk, plain ( I use soy or cashew)
Add olive oil and flour to a large skillet or saute pan. Heat on medium, continually stirring until the flour had lightly browned. Add the baking soda and stir. Add the remaining ingredients and stir to incorporate the roux. At this point, you can blend in your blender it to reduce the chunks of tomato if you wish. Then return to skillet to continue cooking. Simmer for 5-10 minutes on med-low heat. Stir in plant milk and heat through on low.
Ladle into soup bowls, adding the Food For Life “croutons” and top with Fresh and Zesty Relish. (Recipe Found Here)
Enjoy! Stay warm!