I had a backlog of organic tomatoes built up in my kitchen from the organic veggie share, so it was only natural that I try making a tomato soup. While I would like to report that it tastes just like the soup at Panera or Nordstrom's, it doesn't. But it is very tasty and way lower in calories than the heavy cream based tomato soups!
Healthy Vegan Creamy Tomato Soup
Yield 17 cups. Freezes well for a few months.
2 cups chopped carrots (1 large plus 1 medium carrot)
2 cups chopped celery (5 large stalks)
3 cups diced onions (1 huge onion)
6 cloves garlic, minced
12 cups chopped fresh tomatoes (9 medium tomatoes)
2 Tbsp olive oil OR 5 Tbsp liquid (broth, wine, water, carrot juice, etc.)
2 cups vegetable stock
2 Tbsp kosher salt
2 tsp agave syrup
1 1/2 cups unsweetened almond milk
3 Tbsp unsweetened coconut creamer (optional)
Rough chop all the vegetables. It doesn’t matter what they look like because the soup will be blended later, but make sure the carrots, onions and celery are all about the same size so they cook at the same rate. In a large soup pot, heat the olive oil or liquid. Add in the carrots, celery and onions and cook until the onions are translucent, about 10 minutes. Add in the garlic and cook another 5 minutes, but don’t let the vegetables brown.