RCI-SP.002.0074.001
Cream of Tomato Soup
Cream of Tomato Soup from the Recidemia collection
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- chunky tomato sauce3 cups
- container plain soy yogurt6 oz
- 2 Tbsp
- pkg. soy “meatballs”9 oz
- 1 Tbsp
- pkg. Italian-seasoned baked tofu8 ozcubed
- diced red and green peppers8 oz
- 2 tsp
- 1 unit
- garlic croutons1 cupor more if desired for garnish
- Freshly grated Soy Parmesan cheese for garnish1 unit
Method
1
Heat a generous drizzle of olive oil in a large saucepan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and lightly golden, being careful not to burn it.
3 minutes
2
Add the tomatoes to the pan along with the dried oregano, stirring to combine with the garlic and oil. Season generously with salt and freshly ground black pepper.
2 minutes
3
Reduce the heat to medium-low, cover the pan, and allow the tomatoes to cook down and soften completely, stirring occasionally. This helps develop a deep, rich tomato flavor.
20 minutes
4
Remove the pan from the heat and allow the tomato mixture to cool slightly before blending. Use an immersion blender or transfer in batches to a countertop blender and puree until completely smooth.
5 minutes
5
Pass the pureed soup through a fine-mesh strainer back into the saucepan, pressing with a spoon to extract all the liquid and discard any remaining solids or skins.
5 minutes
6
Return the strained soup to medium-low heat and stir in the cream, allowing it to heat through gently without boiling. Taste and adjust seasoning with additional salt and pepper as needed.
5 minutes
7
Ladle the hot cream of tomato soup into warmed bowls. Garnish each serving with a handful of garlic croutons and a light drizzle of olive oil before serving immediately.