Mmm, Mmm, Good! Creamy Vegan Tomato Soup | Vegan Cooking - Vegan Recipes & Resources

Name: Mmm, Mmm, Good! Creamy Vegan Tomato Soup | Vegan Cooking - Vegan Recipes & Resources
Ingredients: Two (2) 15oz cans of diced tomatoes (no salt added); Two (2) 15oz cans of tomato sauce (no salt added); One (1) medium – large leek, rinsed thoroughly and sliced thinly; Three (3) large celery stalks + the “hearts” – washed and chopped (including the leaves of the celery); 8oz of silken tofu – pureed; 2 Tbsp olive oil; 2 cloves garlic – pressed; 1 cube seasoning bouillon – any vegetable bouillon would work (make mixing the cube into the soup easier by dissolving the cube in a small amount of water before adding it to the soup); 3 Tbsp dried oregano; 2 tsp white pepper or to taste (you can use black pepper if that is all you have); Shakes of Tabasco Sauce, if you like heat. (I do)

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Nothing says winter comfort like hot, creamy vegan tomato soup. It’s quick and easy to make. And not only is it sooo good, it’s so good for your heart! The

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Ingredients

Two (2) 15oz cans of diced tomatoes (no salt added)
Two (2) 15oz cans of tomato sauce (no salt added)
One (1) medium – large leek, rinsed thoroughly and sliced thinly
Three (3) large celery stalks + the “hearts” – washed and chopped (including the leaves of the celery)
8oz of silken tofu – pureed
2 Tbsp olive oil
2 cloves garlic – pressed
1 cube seasoning bouillon – any vegetable bouillon would work (make mixing the cube into the soup easier by dissolving the cube in a small amount of water before adding it to the soup)
3 Tbsp dried oregano
2 tsp white pepper or to taste (you can use black pepper if that is all you have)
Shakes of Tabasco Sauce, if you like heat. (I do)