Creamy Tomato Soup
Ingredients
- 2 tablespoons water
- 1 teaspoon powdered vegetable or chik-style bouillon or cube
- 1 cup diced onion
- 3 cloves minced garlic minced
- 1 cup chopped carrot
- 1-14.5 oz can diced tomatoes
- 4 roma tomatoes, quartered about 2 cups
- 1 teaspoon salt
- 1 cup water
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 cup plain, unsweetened soymilk
- 1/4 cup vegan sour cream
- Black pepper to taste
- Fresh cilantro optional
- Lime juice optional
Instructions
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Heat 2 tablespoons water and bouillon on medium in a multicooker (Instant Pot) or pressure cooker.
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Add onion and garlic and saute for 5 to 8 minutes.
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Add carrot, tomatoes, salt, water, bay leaf, thyme and basil. Combine well.
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Cover and cook on high pressure for 3 minutes. Use a quick release.
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Transfer to a blender. Add soymilk and sour cream. Cover the blender carafe tightly and place a towel over the carafe (to avoid any possible heat expansion mishaps). Blend until smooth, about 30 seconds.
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Transfer the soup back to the pot, cover and keep on warm until ready to serve.
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Serve with black pepper, fresh cilantro and a drizzle of lime juice.
Recipe Notes
True tales from the kitchen: I didn't take the bay leaf out before blending! I didn't mean to leave it in but I did and the soup was great. Feel free to remove the bay leaf before blending.
