Cream Of Tomato Soup
  • 1medium onion, chopped
  • 1 carrot, peeled and chopped
  • 228-ounce cans whole or diced tomatoes, with juice
  • 1teaspoon minced garlic
  • 1teaspoon salt
  • 1tablespoon vegetarian broth powderor 1 vegetable bouillon cube
  • 1-2tablespoons tomato paste
  • 1-2tablespoons sugar
  • 1 bay leaf
  • 1teaspoon chopped dried dillor 1 tablespoon fresh
  • 2tablespoons cornstarch
  • 2cups plain dairy-free milk
  • 1cup cooked brown riceoptional
  • Salt and pepperto taste
  • Fresh or dried dillfor garnish
  1. Coat a large pot with cooking spray. Add onion and carrot and sauté over medium-high heat, adding a few drops of liquid as necessary to keep vegetables from sticking. When onion is wilted, add tomatoes with juice, garlic, and salt. Simmer for 15 minutes, stirring occasionally.
  2. Purée mixture in batches in a blender or food processor. Return to the pot and add broth powder, tomato paste, sugar, bay leaf, and dill. Cover and simmer for 15–20 minutes over low heat.
  3. Remove bay leaf. Dissolve cornstarch in milk and stir into soup with brown rice, if using. Adjust seasoning with salt and pepper, and heat gently. Garnish with dill.
Recipe Notes
Nutrition Facts
Cream Of Tomato Soup
Amount Per Serving
Calories 87
* Percent Daily Values are based on a 2000 calorie diet.


Nutrition Facts Per Serving: Calories: 87 calories, % fat calories: 16, Fat: 2g, Saturated Fat: 0g, Cholesterol: 0mg, Carbohydrate: 16g, Protein: 4g, Fiber: 3g, Sodium: 617mg