Vegan Tomato Soup

Warm Goodness

Tomatoes. They’re red, delicious, and currently out of season for me. So, when I want tomato soup on a chilly fall or bitter winter day, I turn to my friend- canned tomatoes.  This soup is quick, simple to prepare, and tastes like a grown up bowl of goodness.  I like to serve this alongside an ooey-gooey grilled cheeze sammie, or a simple side salad.  It’s up to you, either way it’ll be delicious.

* This recipe requires the use of a food processor or blender, just so you know. *

Creamy Tomato Soup

  • Two (2) 15oz cans of diced tomatoes (no salt added)
  • Two (2) 15oz cans of tomato sauce (no salt added)
  • One (1) medium – large leek, rinsed thoroughly and sliced thinly
  • Three (3) large celery stalks + the “hearts” – washed and chopped (including the leaves of the celery)
  • 8oz of silken tofu – pureed
  • 2 Tbsp olive oil
  • 2 cloves garlic – pressed
  • 1 cube seasoning bouillon – I used Rapunzel Brand but any vegetable bouillon would work (make mixing the cube into the soup easier by dissolving the cube in a small amount of water before adding it to the soup)
  • 3 Tbsp dried oregano
  • 2 tsp white pepper or to taste (you can use black pepper if that is all you have)
  • Shakes of Tabasco Sauce, if you like heat. (I do)

Clean leek and slice into disks, set aside.  Wash and cut celery stalks and celery hearts (the middle of the celery bunch, tops and all), set aside.  Heat olive oil (on medium heat) in a medium skillet, add leeks and celery.  Cook until tender.  Remove from heat and let cool.  Meanwhile, wash and open all the canned tomatoes.  Using a food processor or blender, puree the diced tomatoes (one can at a time- unless you have a large food processor, I don’t) until smooth.  Add to soup pot along with the cans of tomato sauce.  Turn on stove to low.

Using the food processor, puree the leeks and the celery.  Add to the soup pot.  Next puree the tofu.  Add that, and the rest of the ingredients, to the soup pot.  Stir until completely mixed.

Let soup cook on low to medium low until fully heated through. (WARNING about cooking on anything other than low to medium low- pureed tofu acts like cream and will make your dish a mess if you heat too quickly and without regular stirring.  Moral of this lesson is to stir regularly and cook on a low heat.)  And yes, if you are anything like me and can’t stand to wait around for things to actually be done cooking, you can totally chow the soup down at this point.  But if you can manage to have some zen patience, wait.  This soup rocks hard after a couple hours and is even more amazing the next day.

And for all those lazy vegans like me, this soup is awesome to make in huge batches to freeze for later.

Enjoy!

[box]Chef’s Note: Are you familiar with leeks?  They can be sandy suckers, meaning- they really need washed or you’ll be enjoying a mouthful of dirt with each bite of soup.  And that would kinda suck.  The easiest way to clean a leek is to first pull all the dead “leaves” off of the stalk, then trim the bottom and tops.  Next, I slice it into the size pieces I want- then I wash it thoroughly in a strainer.[/box]