Vegan Tomato Soup

Here is the perfect soup for your summer tomato harvest.  I like to add brown rice to my soup. Weird? Maybe, but I like it.  Add a loaf of crusty bread and you are set for a scrumptious dinner.


6 organic tomatoes, quartered
32 ounces of organic tomato juice
1 cup organic non-dairy milk
1/2 cup non-dairy butter
1/4 cup organic basil, chopped
1 teaspoon organic garlic powder
Salt and pepper to taste
Organic chives, for garnish


In a large stock pot add quartered tomatoes, tomato juice, and basil. Heat over medium flame until tomatoes are tender, about 10 minutes.

Using an immersion blender, purée the soup until you reach the consistency you desire.

Add non-dairy butter, non-dairy milk, garlic powder, salt and pepper.  Continue heating over medium flame for 10 minutes, stirring occasionally.

Serve warm; garnish with fresh chives and brown rice, if you like.

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