Meatless Mondays – Homemade Tomato Soup
Do you feel it? There in a crisp in the air. I actually needed long sleeves this morning as I played outside with Chickadee! It’s simply marvelous, unfortunately it is fleeting as the highs will be back in the upper 80s by the weekend. But you better believe I am LIVING IT UP!
So before the southern heat creeps back in and cheats me out of an early Fall I decided to whip up a few of my favorite fall recipes….starting this Monday with homemade tomato soup! It was a Meatless Monday of sorts (as well as dairy free) and it was delightful (not to mention the perfect dish to enjoy while watching a little Monday Night Football). Goodness, isn’t Fall the BEST.
For this particular batch of tomato soup I added Silk‘s Original Soymilk & Silk Creamer to the recipe list. Silk products are plant-based and are not only good for you, but also good for the environment. Usually I use regular milk and even sometimes add in some Italian sausage to make this soup nice and hearty. But since we were going meatless & dairy free, the Silk Soymilk & Cream were perfect to help keep the soup thick and creamy. I also paired it with some of my homemade croutons which are delightful, especially after they soak up all the tomato goodness.
On to the recipe!
- 1 tbsp olive oil
- 1/4 of a yellow onion, chopped
- 2 cloves of minced garlic
- 1 (28oz) can of whole tomatoes
- 1 cup of vegetable broth
- 1 tsp salt
- 1 bay leaf
- 1 tbsp dried basil (or 1/4 cup of fresh chopped basil)
- 1/2 tsp dried thyme
- 1 cup of Silk Original Soymilk
- 1/4 cup of Silk Almondmilk Creamer
- In a large stockpot heat olive oil.
- Add the onion and saute until translucent.
- Then add the minced garlic and saute another 3-4 minutes.
- Next pour in the whole tomatoes with the juice, vegetable broth, salt, bay leaf, basil, and thyme. Bring to a simmer and cook for 15 minutes. Stir occasionally, crushing the tomatoes.
- After 15 minutes remove the bay leaf and add in Silk Soymilk & Almondmilk Creamer.
- Divide the soup in 1/2 and puree in a blender one half at a time. Be careful, you are working with hot soup!
- Return to stockpot and heat on low until ready to serve.
Yall, homemade seems so much for fancy than pouring a congealed blob out of a red and white can. I must admit I felt like I ordered it in a boutique restaurant vs. whipping it up in my own kitchen! Now that I know how east it is, we will be having a lot more Meatless Mondays, featuring Tomato Soup!
Make sure and visit Silk’s Sideline Meat website for more meat and dairy-free recipes & a chance to win a giveaway!
This conversation is sponsored by Silk. The opinions and text are all mine.