Creamy No Dairy Tomato Soup
Yes, thick and creamy with NO cream –– Ecuador style. Creamy No Dairy Tomato Soup. So, on one of our trips to Ecuador and in a lovely inn, I asked if they had anything vegan they could prepare for me.
Of course, it was going to be no problem for them. They were just that nice. When this wonderful version of tomato soup touched my taste buds, I couldn’t believe it didn’t have cream in it. It was just too good.
I ordered it every night with a salad. But one day I just had to find out. So I ventured into the kitchen to see how they prepared it. I could not go home without this recipe. It was a small place and they welcomed me into their kitchen with open arms.
I stood there and watched them prepare this. They cooked the tomatoes and sauteed the onions. They added a little water. Took it off the stove and blended it.
Indeed, it fell into the category of vegan soups because there was absolutely NO cream or cheese in it. See! It IS possible. The secret? It is in the blending. Who knew?
- Nice, large, red, firm tomatoes, say about 7 or 8, quartered
- 2 large onions, quartered
- 1/2 teaspoon garlic powder
- A bunch of fresh basil
- 1 teaspoon Italian seasoning
- 1 teaspoon Basil
- 1 teaspoon Oregano
- A squirt of Agave nectar/sweetener
- Sea Salt & freshly ground Pepper
- Saute tomatoes and onions in a bit of oil or water, for 5 or 10 minutes.
- Add rest of ingredients and let cook until fairly done.
- Pour the tomato mixture into a blender. Add a half blender of water and blend well. Be sure to remove the plastic cap from the cover when blending a hot liquid.
- Pour everything back into the pan and reduce for another 5 or 10 minutes.
- Garnish with cilantro or basil and serve with bread or croutons of your choice, along with a salad.