This is soup is creamy and delicious without dairy. You have to taste it to believe how good it is.
Ingredients
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)
Heat the Safflower Oil and Olive Oil in a soup kettle or pot large enough to hold all of the ingredients.
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.
Stir in parsley and soy milk and bring to a boil, then simmer for 20 – 30 minutes.
Remove bay leaves, turn off the heat and blend the soup with a stick blender before serving.
Born February 21, 1961 in Detroit, Michigan; enjoying 2nd Middle Age in Zichron Yaakov, Israel.
After a misspent youth in the US Foreign Service (postings in London, Tel Aviv and Manila), I moved to the Semi-private Sector, working for a leading trade association in Washington DC before launching my own company Finston Consulting in 2005. Over the last 15+ years I have worked with innovative companies ranging from Fortune-100 to start up, as well as NGOs, and governments, including service as a cleared advisor (Secret level) to the Commerce Department and the U.S. Trade Representative (IPR, Tariff/Trade Facilitation).
As a graduate of the University of Michigan, my degrees include a Bachelors of Science (Philosophy, High Honors), Juris Doctor and Masters of Public Policy. After law school I clerked at the US Court of Appeals for the Seventh Circuit before joining the U.S. Foreign Service (TSI-CodeWord Clearance). I am a member of the Illinois and US Supreme Court Bar.
View more posts
Your Second-Middle Age: 