I LOVE tomato soup and making it homemade is so easy. Here is one of my favorite recipes by Tal Ronnen.
4 tablespoons of Earth Balance
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
3 cloves garlic, smashed
2 tablespoons unbleached all-purpose flour
5 cups “fo-chicken broth” (I use Better Than Bouillon)
1 (28-ounce) can whole fire-roasted tomatoes, juice included
1 tablespoon minced fresh parsley
Leaves from 2 fresh thyme sprigs
1 bay leaf
Fresh ground black pepper
1 1/2 cups cashew cream
parsley for garnish
2 cups whole cashews rinsed very well
Put cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.
Drain the cashews and rinse under cold water. Place in a blender with enough fresh cold water to them by 1 inch. Blend on high for several minutes until smooth.
1. Place a large stockpot over medium heat. sprinkle the bottom with a pinch of salt and heat 1 minute. Add the Earth Balance and stir until melted, being careful not to let it burn. This will create a nonstick effect. Add the onion, carrot, celery, and the garlic and cook for 10 minutes, stirring frequently. Sprinkle the flour over the vegetables and continue cooking and stirring for 2 minutes.
2. Add the stock, tomatoes with juice, parsley, thyme, and bay leaf. Bring to a boil, then reduce the heat and simmer for 30 minutes. Season with salt and pepper, then add the Cashew Cream. Continue to simmer (do not boil) for 10 minutes.
3. Remove the bay leaf. Working in batches, pour the soup into a blender, cover the lid with a towel (the hot liquid tends to erupt) and blend on high for several minutes, until very smooth. Ladle into bowls and garnish with parsley.