Cream of Tomato Soup



2 C soymilk


1 Tbsp agave (optional)


½ t garlic powder


1 Tbsp cornstarch


1 t onion powder


1 t sea salt


¼ t oregano


½ t basil


3 C whole canned tomatoes in juice


1 C tomato puree




Blend all ingredients except tomatoes on high for 5 – 10 seconds in saucepan with hand-held blender.


Add canned tomatoes and blend for 3 seconds until smooth.


Add puree and bring to boil, stirring constantly.


Cook until thickened - about 15 min.


If using tomatoes canned in puree, omit tomato puree and use 4 C canned tomatoes.


Yields 6 C

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