Cream of Tomato Soup

This is soup is creamy and delicious without dairy. You have to taste it to believe how good it is.


1 small onion or three shallots, chopped

1 – 2 garlic cloves, finely cut

2 T Safflower Oil

1 T Olive Oil

1 kg tomatoes – 8 – 10 medium sized, roughly cut

1/4 cup parsley, finely cut

2 bay leaves

1 tsp paprika

1 tsp turmeric 

3 – 4 cups Soy or other non-dairy milk (not sweet)

Cream of Tomato Soup (hold the cream)
  1. Heat the Safflower Oil and Olive Oil in a soup kettle or pot large enough to hold all of the ingredients.
  2. Saute onion (or shallots) and garlic in the oil for 7 to 10 mins until softened. Stir in the paprika, turmeric and bay leaves and add the tomatoes, cover and cook until the tomatoes are softened.  
  3. Stir in parsley and soy milk and bring to a boil, then simmer for 20 – 30 minutes. 
  4. Remove bay leaves, turn off the heat and blend the soup with a stick blender before serving.

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