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Check back here often; this recipe will be rotated
weekly. Enjoy!
Easy Cream of Tomato Soup
from Ecological Cooking
Makes six servings
4 tablespoons olive oil
4 tablespoons whole wheat flour
2 cups tomato puree or fresh tomatoes, peeled, seeded, and pureed in blender
salt, to taste
2 cups hot soymilk
- Heat the oil in a large soup pot and blend in the flour. Cook for 3 minutes,
stirring constantly. Whisk in the tomato puree and salt. Stir in the hot
soymilk, stirring constantly to avoid lumping or curdling. Cook and stir
until thickened. Serve hot.
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