Comforting but light, this creamy tomato basil soup is perfect for rainy afternoons!

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Today I’m in Fresno, CA. and it’s cold and windy outside. I keep distracting myself with thoughts of my vacation in NYC and how awesome it was. And of course, some of the recipes I made while I was there. It was on a day like today, that I made this delicious meal for my cousin, and her roommates. I can’t believe it’s taken me this long to post it! I’m sure most people will agree with me when I say, there aren’t very many things better than having tomato soup with a grilled cheese sandwich on a rainy, cold day.

Ever since I was young, on rainy days, my mother made my sister and I grilled cheese sandwiches once we got home from school. My sister was never a fan of tomato soup so she always resorted to eating chicken noodle.  I on the other hand am slightly obsessed with tomatoes and have loved them since an early age. I had a great time being enveloped in the aromas swirling around the tiny, New York kitchen when I was making this; garlic, fresh basil, and bread baking in the oven.. it was perfect.

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Yield: 4 servings

Creamy Tomato Basil Soup

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Comforting but light, this creamy tomato basil soup is perfect for rainy afternoons!

Prep Time 5 minutes

Cook Time 1 hour

Total Time 1 hour 5 minutes

Ingredients

• 3 1/2 lbs. Tomatoes, Sliced into Wedges
• 3/4 Cup Onion, Sliced into Wedges
• 7 Cloves of Garlic
• 1 Tbsp. Olive Oil
• 1/2 Cup Fresh Basil, No stems
• 1 Cup Vegetable Broth
• 1/2 Cup Vegan Sour Cream, I used Tofutti
• 1 tsp. Sea Salt
• 1/2 tsp. Red Pepper
• 1/4 tsp. Black Pepper

Instructions

1. Pre-heat oven to 375°F. Place tomato wedges, onion, garlic and olive oil into a large bowl and toss until the oil is distributed evenly. Spread bowl contents onto a baking sheet and roast in the oven for 30-40 minutes, or until the onions are singed but not burnt.
2. Get a large pot ready on the stove. Once you are done roasting the tomatoes, get a food processor or blender out and puree them along with the fresh basil a little at a time; you may need to divide it into three or four batches. After each batch is completely smooth, pour it until the pot and raise the heat to medium.
3. Pour the vegetable broth into the tomato/etc. puree and stir until it is simmering. Place sour cream into a small mixing bowl and temper it slowly by introducing roughly a cup of the soup into it a little at a time and stirring until it is no longer chunky. Mix the sour cream liquid into the rest of the soup in the pot and stir together.
4. Season the soup with salt, red and black pepper and let simmer for 10-15 minutes. Turn the heat to low and serve warm.

Nutrition Information:

Yield:

4

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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For the focaccia, I used a modified version of a recipe that I’ve made before. I changed up the toppings to only rosemary, and included more fresh garlic, and dried herbs in the loaf. I also heated it for 3 more minutes to give it a nice crunch but keep it extremely fluffy on the inside. It was superb!

I then sliced the loaf in half, length-wise and sprinkled a good amount of Daiya Cheddar Shreds onto one side, and on a pan I crisped the outside a little more while melting the shreds inside. Mmm… I love to dip my grilled cheese sandwiches in the creamy tomato basil soup, and this combination was fantastic. This recipe could warm up anybody’s insides!