Cream of Tomato Soup

Vegan Cream of Tomato Soup Recipe with Soy Yogurt and Meatballs

Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4 |

Vegan diet

Introduction

Cream of tomato soup is a classic comfort food that is perfect for a cozy night in or a quick and easy meal. This recipe takes a unique twist by incorporating soy yogurt and meatballs for a delicious and satisfying dish.

History

Cream of tomato soup has been a popular dish for centuries, with variations found in many different cultures around the world. This recipe puts a modern spin on the traditional soup by using plant-based ingredients for a healthier and more sustainable option.

Ingredients

3 cups of chunky tomato sauce
6 oz (170 g) container of plain soy yogurt
2 tbsp of olive oil
9 oz (255 g) package of soy “meatballs”
1 tbsp of minced garlic
8 oz (227 g) package of Italian-seasoned baked tofu, cubed
8 oz (227 g) of diced red and green peppers
2 tsp of dried oregano
salt and freshly ground black pepper to taste
1 cup of garlic croutons, or more if desired for garnish
Freshly grated Soy parmesan cheese for garnish

How to prepare

Place 2 cups of tomato sauce and soy yogurt in the container of a food processor or blender.
Process until smooth, then transfer to a large saucepan.
Heat the soup over medium-low heat.
Meanwhile, heat oil in a large skillet over medium heat and sauté the 'meatballs' and garlic for 2 to 3 minutes, or until both turn golden brown.
Add the sautéed mixture to the saucepan.
Stir in the remaining tomato sauce, tofu, peppers, oregano, salt, and pepper.
Heat the mixture until it comes to a boil.
To serve, spoon the soup into bowls, top with croutons, and garnish with Parmesan cheese.

Variations

Add in some fresh basil or parsley for a burst of freshness.
Use different vegetables such as zucchini or mushrooms for added flavor and texture.

Cooking Tips & Tricks

Be sure to use chunky tomato sauce for added texture and flavor.

- Sautéing the 'meatballs' and garlic before adding them to the soup helps to enhance their flavor.

- Garnish with croutons and Parmesan cheese for a delicious finishing touch.

Serving Suggestions

Serve this cream of tomato soup with a side of crusty bread or a fresh salad for a complete meal.

Cooking Techniques

Blending the tomato sauce and soy yogurt creates a creamy base for the soup.

- Sautéing the 'meatballs' and garlic before adding them to the soup helps to enhance their flavor.

Ingredient Substitutions

You can use regular yogurt instead of soy yogurt if desired.

- Substitute the soy 'meatballs' with your favorite plant-based protein.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat before serving.

Presentation Ideas

Garnish the soup with a drizzle of olive oil, a sprinkle of fresh herbs, and a dollop of soy yogurt for a beautiful presentation.

Pairing Recommendations

This cream of tomato soup pairs well with a crisp green salad or a side of garlic bread.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of this cream of tomato soup contains approximately 300 calories.

Carbohydrates

This recipe contains approximately 25 grams of carbohydrates per serving.

Fats

Each serving of this cream of tomato soup contains around 12 grams of fat.

Proteins

With soy yogurt, meatballs, and tofu, this soup provides about 15 grams of protein per serving.

Vitamins and minerals

This soup is a good source of vitamin C, vitamin A, and iron.

Alergens

This recipe contains soy and wheat allergens.

Summary

This cream of tomato soup is a nutritious and delicious option for a quick and easy meal. It is high in protein and vitamins, making it a satisfying and healthy choice.

Summary

Cream of tomato soup is a classic dish that is perfect for a quick and easy meal. This recipe takes a unique twist by incorporating soy yogurt and meatballs for a delicious and satisfying option. Enjoy this creamy and flavorful soup on a chilly day for a comforting and nutritious meal.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Cream of Tomato Soup. It was tucked away in an old cookbook that had been passed down to me from my own grandmother. The pages were yellowed and fragile, but the handwritten notes in the margins added a sense of history and tradition to the recipe.

I had always been fascinated by the art of cooking, ever since I was a young girl watching my own mother and grandmother work their magic in the kitchen. They made everything seem so effortless and delicious, and I longed to be able to recreate their recipes with the same skill and finesse.

As I read through the ingredients and instructions for the Cream of Tomato Soup, I could almost smell the rich, savory aroma wafting through the kitchen. The recipe called for fresh tomatoes, onions, garlic, and a touch of cream to create a velvety texture that was both comforting and indulgent.

I decided to try my hand at making the soup one rainy afternoon when the house was quiet and the only sound was the gentle patter of rain against the windows. I gathered the ingredients and set to work, chopping and sautéing with a sense of purpose and determination.

As the soup simmered on the stove, I couldn't resist taking a taste. The flavors were bold and bright, with just the right amount of seasoning to bring out the natural sweetness of the tomatoes. I knew then that I had stumbled upon a recipe that would become a favorite in my repertoire.

Over the years, I have made the Cream of Tomato Soup countless times, tweaking and perfecting the recipe to suit my own tastes. I have shared it with friends and family, who always rave about its creamy texture and robust flavor.

One of my fondest memories of making the soup was when my own daughter, Sarah, asked to learn how to make it herself. She had grown up watching me cook in the kitchen, much like I had watched my own mother and grandmother, and she was eager to carry on the tradition.

I showed her how to chop the tomatoes and onions, how to sauté them until they were soft and fragrant, and how to puree them into a smooth, velvety soup. She listened intently, asking questions and taking notes as she worked alongside me.

When the soup was finally ready, Sarah ladled it into bowls and sprinkled a handful of fresh herbs on top. We sat down at the table together, savoring each spoonful and basking in the warmth and comfort that only a homemade meal can provide.

As we ate, Sarah told me that she felt a deep connection to our family's culinary heritage, and that she was grateful for the opportunity to learn from me. I felt a swell of pride and joy knowing that I had passed down not just a recipe, but a piece of myself to my daughter.

Now, as I sit here reflecting on that day, I realize that the Cream of Tomato Soup has become more than just a dish to me. It is a symbol of love, tradition, and connection – a reminder of the generations of women who came before me, each leaving their mark on the recipe in their own unique way.

And so, as I continue to cook and create in my kitchen, I carry their spirit with me, infusing each dish with the same love and passion that they did. For in the act of cooking, I am not just nourishing my body – I am nourishing my soul, and passing on a legacy that will endure for generations to come.