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One of my favorite things to eat is a grilled cheese sandwich and a bowl of tomato soup. As I got older, I discovered that tomato soup is boring, but chunky, creamy tomato basil was a whole other ball game. When the weather gets cold, it is my go to soup. It has also become my daughter’s favorite lunch at school. I pack it in a thermos for her, and she eats every bite of it. Most lunches come home half eaten. She has told me on countless occasions that her soup is far better than the schools.
I’ve substituted heavy cream for Silk soy milk and Soy creamer, making it vegan-friendly / dairy free for those of you that have cut it out of your diets. I picked it up at Target because right now the Cartwheel app is offering 5% off on International Delight, Dunkin’ Donuts and Silk Coffee Creamer from 12/1/15-12/24/15.
You can use canned or fresh tomatoes for this recipe, but I like to keep a few diced tomatoes out on the side to make the recipe chunky. Is it just me, or does soup just taste better during the winter time? Relaxing on the couch with a fuzzy sweater and a bowl of soup while you watch Christmas movies in front or the fire. Awwww, I think I’ll go do that now.
Creamy Vegan Tomato Basil Soup
Ingredients:
1 tbsp olive oil
1 28 oz can crushed tomatoes
1 28 oz can diced tomatoes
1 cup vegetable broth
1-2 cloves garlic, minced
15-20 Basil leaves, chopped
1 cup Silk Original Soymilk
1/4 cup Silk Original Creamer
Fresh ground pepper and salt to taste
1. Saute garlic in olive oil on medium low heat for 3 minutes
2. In a stockpot, add canned tomatoes, vegetable broth, and basil and simmer for 15 minutes, stirring occasionally to crush tomatoes.
3. (Optional step) If you like your soup a little chunky, use a slotted spoon to take out some of the tomatoes and set them aside.
4. Add in Silk Soymilk and Silk Soy Creamer.
5. Blend soup with an immersion blender or transfer to a blender and blend until creamy. Then return to stockpot and heat.
6. Add salt and pepper to taste (and add in the tomatoes you took out)
7. Serve with some fresh basil on top.
Serve it up with a grilled cheese sandwich and enjoy!
This is a sponsored conversation written by me on behalf of WhiteWave Foods. The opinions and text are all mine.
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Meghan Cooper is a writer, content creator, movie critic, and geek living in Atlanta, Ga. She loves movies, traveling, and lots of coffee.
Member of the Southeastern Film Critics Association, Georgia Film Critics Association, and Atlanta Film Critics Circle.
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