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Cream of Tomato Soup
Serves 8 / Hearty and delicious, this nondairy soup highlights the complementary flavors of tomatoes and dill. Serve with hot biscuits.
1 medium onion, chopped
1 carrot, peeled and chopped
2 28-ounce cans whole or diced tomatoes, with juice
1 teaspoon minced garlic
1 teaspoon salt
1 tablespoon vegetarian broth powder or 1 vegetable bouillon cube
1-2 tablespoons tomato paste
1-2 tablespoons sugar
1 bay leaf
1 teaspoon chopped dried dill, or 1 tablespoon fresh
2 tablespoons cornstarch
2 cups plain dairy-free milk
1 cup cooked brown rice (optional)
Salt and pepper, to taste
Fresh or dried dill, for garnish
1. Coat a large pot with cooking spray. Add onion and carrot and sauté over medium-high heat, adding a few drops of liquid as necessary to keep vegetables from sticking. When onion is wilted, add tomatoes with juice, garlic, and salt. Simmer for 15 minutes, stirring occasionally.
2. Purée mixture in batches in a blender or food processor. Return to the pot and add broth powder, tomato paste, sugar, bay leaf, and dill. Cover and simmer for 15–20 minutes over low heat.
3. Remove bay leaf. Dissolve cornstarch in milk and stir into soup with brown rice, if using. Adjust seasoning with salt and pepper, and heat gently. Garnish with dill.