Creamy Tomato Soup Recipe

Name: Creamy Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Onion, Chopped; 2 cloves Garlic, Chopped; 1 teaspoon Salt; 3 cups Vegetable Stock; 8 whole Ripe Tomatoes, Chopped; 4 whole Bay Leaves; 1/2 teaspoons Fresh Ground Black Pepper; 1 Tablespoon Sugar; 1 teaspoon Extra Virgin Olive Oil; 1/2 cups Firm Tofu; 6 Tablespoons Cornstarch; ½ Tablespoons Water

Servings: persons

1 whole Onion, Chopped
2 cloves Garlic, Chopped
1 teaspoon Salt
3 cups Vegetable Stock
8 whole Ripe Tomatoes, Chopped
4 whole Bay Leaves
1/2 teaspoons Fresh Ground Black Pepper
1 Tablespoon Sugar
1 teaspoon Extra Virgin Olive Oil
1/2 cups Firm Tofu
6 Tablespoons Cornstarch
½ Tablespoons Water

1
Bring onion, garlic, salt, vegetable stock, tomatoes, bay leaves, pepper, and sugar to a boil.
2
Cook for 35 minutes with the lid on at a medium boil.
3
Remove from heat and blend with an immersion blender.
4
Pass the soup through a sifter to remove seeds, pulp, etc.
5
into another pot.
6
Add the oil and tofu (cubed) and blend again.
7
In a separate, small bowl, mix the cornstarch and water.
8
Slowly add to the soup to thicken it and continue to blend.
9
Reheat and serve (preferably with a grilled cheese sandwich).

171

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 whole Onion, Chopped, 2 cloves Garlic, Chopped, 1 teaspoon Salt, 3 cups Vegetable Stock, and more.

Yes, Creamy Tomato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Tomato Soup

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