There are few things more homey than tomato soup. It reminds me of cold winters in Chicago, coming in from playing in the snow with my siblings for 5 hours and warming up next to a fire. Before I start to get too cheesy, I’ll stick with what’s important: how does one make tomato soup?
Well, surprisingly enough, its probably the easiest think I’ve made in awhile. Partly because it requires the least amount of chopping, but mostly because it makes my entire apartment smell like heaven. So if you’re in the fall soup-making mood, take a gander and eat your heart out!
INGREDIENTS (serves 2-4 bowls)
- 1/4 cup olive oil
- 3 tablespoons unsalted butter (I use Earth Balance vegan butter)
- 1 full bushel of chopped scallions
- Kosher salt
- 2 tablespoons of minced garlic
- Pinch of red pepper flakes (optional)
- 2 (28-ounce) cans whole peeled tomatoes in their juices, preferably San Marzanos
- 1 1/2 cups low-sodium chicken broth or water
- 1/3 cup silkened tofu
- Freshly ground black pepper, to taste
Place a medium saucepan over medium heat and add the oil and vegan butter. When the butter melts, add the onion and big pinch of salt and pepper. Cook, stirring occasionally, until the onion is completely soft, about 10-15 minutes. Increase the heat and add the tomatoes. Stir the mixture. Add Cook for about 15 minutes or until the tomatoes begin to soften.
In a food processor, combine 1 cup of silkened tofu with 1 tablespoon of garlic. Pulse until the mixture has the consistency of cream.
Once the tomatoes are softened, turn off the stove and let the soup sit for 5-7 minutes.
Remove 1/3 of the soup and place in blender. Add a dollop of the silkened tofu mixture (optional depending on how creamy you want the soup to be). Pulse the blender until the soup is a thick consistency.
Repeat for the remainder of the soup and take a giant leap into a pool of tomato heaven.
I ate mine with homemade chive scones (recipe to come!), but I’d recommend rosemary or sourdough bread for dipping. Happy eating!