Creamy Tomato Soup

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This is the time of year when my kitchen counter has a pile of ripe tomatoes on it; thus I have another tomato recipe. I happen to have made my recipe with the fresh tomatoes, dropping each one into boiling water until the skin cracks, allowing me to peel them easily. But this recipe is made just as nicely with the organic canned tomatoes.

Creamy Tomato Soup

2 tbsp butter or Smart Balance or olive oil

1½ cups chopped onion (3 onions)

2 28-ounce canned crushed tomatoes

Juice of one lemon

2 cups of water or stock

1 cup of unsweetened soymilk (or ½ and ½)

4 tbsp unbleached white flour or pastry flour

1/3 cup minced fresh parsley

½ tsp sea salt

Dash of white pepper, if you like

 

In a 3-quart soup pan, heat ‘oil’ and sauté onions over medium heat, cooking until golden brown. Add tomatoes, stock and lemon juice and simmer on low heat for 45 minutes, stirring occasionally. Mix ‘milk’ and flour together until smooth and add to soup. Add seasonings. Cook another 5-10 minutes until it becomes creamy. 

If you would like a tomato rice soup, add a small handful of rice while the soup is cooking for the 45 minutes. Adding basmati white brings back memories of childhood