Delicious Tomato Soup, Plain or Fancy

Updated: 1/9/16

We love this tomato soup recipe but with so much butter, I wondered if I could do it vegan but make it taste just as good. I think I've succeeded and it wasn't all that hard. Here's a vegan version of a favorite:

2 T olive oil
1/2 t dill
1/2 t thyme
1/2 t basil
3 T tomato paste
1 lg onion thinly sliced
3 cans diced tomatoes

1 can lite coconut milk
4 c vegetable broth
1/2 t stevia
1 t salt
1/4 t white pepper

Saute spices and onion in oil for a few minutes, then add the tomatoes. Let it simmer for 10 minutes for all the flavors to meld. Off the heat blend either in a blender or with an immersion blender the soup with the coconut milk, stevia and white pepper. Let steep for a few minutes. Serve.


Another fabulous recipe from Nana! I normally don't care much for tomato soup, but I couldn't help scarfing down this stuff as fast as it came available.

On the other side of the recipe card is a quote by one of the modern-day prophets of the Church of Jesus Christ of Latter-day Saints, David O. McKay:

FAMILIES
The problems of these difficult times cannot better be solved in any other place, by any other agency, by any other means, than by love and righteousness, precept and example, and devotion to duty in the home.

1 c butter
2 T olive oil
1/2 t dill
1/2 t thyme
1/2 t basil
3 T tomato paste
1/4 c flour

1 lg onion, sliced thinly
8 medium tomatoes, peeled and cut in chunks OR 43 canned plum tomatoes, drained
3 3/4 c chicken broth or stock

1 t sugar
1 t salt (to taste)
1/4 t white pepper

1 c cream, whipped
1 c freshly grated parmesan cheese

Saute onion and herbs in oil and butter. Add tomatoes and paste, simmer 10 minutes, stir. Blend flour and 1/2 c stock. Add to tomato mix with remaining stock and bring to just below boil; reduce heat and simmer 25 minutes, stirring frequently. Add salt, sugar, pepper. Puree soup. Reheat slowly. Serve with yogurt, croutons and snipped fresh dill; may be served chilled.

For a fancier version: whip cream stiff; fold in 1 c parmesan. Put bowls of soup under broiler with dollop of cream and parmesan mixture and add parmesan sprinkled on top. Broil 30-60 seconds WATCH CAREFULLY.

A heary version: cut frozen puff pastry (which has been thawed) into rounds the size of single-serving bowls. Place soup in bowl, pastry on top, bake 15 minutes at 400.