Saturday, September 13, 2014
Fresh Tomato Soup
1 cube no-chicken bouillon
1 cup chopped onion
3/4 cup chopped celery
1 tablespoon thinly sliced fresh basil
2 pounds fresh tomatoes, cut into wedges
Dash salt and black pepper
6 tablespoons plain soy yogurt (make sure unsweetened!) or vegan sour cream
3 tablespoons thinly sliced fresh basil
Combine all ingredients but salt and pepper in a large saucepan; bring to a boil. Reduce heat, and simmer 30 minutes.
Place half of tomato mixture in a blender. Remove center piece of blender lid, which is important to allow steam to escape! Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture. I often like to keep things a little chunky, but its not the best idea for this soup.
If soup is not thick enough, you can simmer it down or stir in a tablespoon of tomato paste.
Stir in salt and pepper. Ladle 3/4 cup soup into each of 6 bowls; top each serving with 1 tablespoon plain soy yogurt or vegan sour cream or 1 1/2 teaspoons basil.