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Vegan Icy Tomato Soup

Vegan Icy Tomato Soup

Name: Vegan Icy Tomato Soup
Prep time: 5 min
Cook time: 1 h 25 min
Total time: 1 h 30 min
Yield: 6
Cuisine: American
Ingredients: Tomatoes 2½ pounds; Tomato paste 1 tbsp; Water 3 cups; Onion 1; Garlic 2 cloves; Dried oregano 1 tsp; Crushed red pepper ¼ tsp; Granulated sugar Pinch; Vegan cream ½ cup; Salt; Black pepper; Cherry tomatoes 1 pint; Olive oil 1 tbsp; Confectioners' sugar 1 tsp; Dill 2 tbsp

Summer Tomato Soup

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Like 16
1h 30m
Serves 6
Easy
375 °F
(1)

Ingredients

	2½ pounds Tomatoes plum, coarsely chopped
	1 tbsp Tomato paste
	3 cups Water
	1 Onion minced
	2 cloves Garlic minced
	1 tsp Dried oregano
	¼ tsp Crushed red pepper
	Pinch Granulated sugar
	½ cup Vegan cream onion cream, cashew cream or white bean cream
	Salt to taste
	Black pepper to taste
	1 pint Cherry tomatoes
	1 tbsp Olive oil extra-virgin
	1 tsp Confectioners' sugar
	2 tbsp Dill chopped

Nutritional information

264

Calories

7.9g

Fat

14mg

Cholesterol

119mg

Sodium

46.8g

Carbohydrate

10.9g

Protein

Cuisine:

American Recipes

Ingredients

2½ pounds Tomatoes
plum, coarsely chopped
1 tbsp Tomato paste
3 cups Water
1 Onion
minced
2 cloves Garlic
minced
1 tsp Dried oregano
¼ tsp Crushed red pepper
Pinch Granulated sugar
½ cup Vegan cream
onion cream, cashew cream or white bean cream
Salt
to taste
Black pepper
to taste
1 pint Cherry tomatoes
1 tbsp Olive oil
extra-virgin
1 tsp Confectioners' sugar
2 tbsp Dill
chopped

Vegan Icy Tomato Soup

Sipping soup in Summer with this Vegan Icy Tomato Soup. I know you may think that the last thing one would enjoy in summer would be a bowl of soup, but this cool, garden tomato bowl is a real treat!

Delicious flavors with plum tomatoes, onions, garlic, oregano and crushed red pepper to open all your senses and filled with a vegan cream to smooth it all out. Top your bowls with beautiful, oven roasted cherry tomatoes to make your dish look a little rustic!

To make Icy Tomato Soup, you will need the following ingredients:

So, how to make Icy Tomato Soup?

Steps to make Vegan Icy Tomato Soup

1	Prepare tomato mixture	20
In a medium saucepan over medium heat, simmer the plum tomatoes with the water, tomato paste, onion, garlic, oregano, crushed red pepper and granulated sugar for 20 minutes, until the tomatoes are very tender.
2	Add vegan cream	1
Pour in the cream and simmer for a further 1 minute.
3	Purée soup	3
Pour the tomato mixture into a food processor and blend until smooth.
4	Strain soup	5
Pass the puréed soup through a coarse strainer, into a medium-sized bowl.
5	Refrigerate	1h
Refrigerate the soup for about 1 hour to cool.
6	Preheat oven	10
Preheat the oven to 375°F.
7	Prepare tomatoes for roasting	1
Evenly place the cherry tomatoes on a rimmed baking sheet and drizzle with olive oil, sprinkles of confectioners sugar and a large pinch of salt.
8	Bake	10
Bake in preheated oven for about 10 minutes until the skins begin to curl and wrinkle.
9	Season	2
Once roasted, transfer the tomatoes to a mixing bowl and toss with chopped dill to season.
10	Serve	1
Ladle the soup into serving bowls and garnish with roasted cherry tomatoes.

Only this Icy Tomato Soup could pass my table rules, in the Summertime. Cool, light and fresh and just what you need as a first course to your Summer, garden party! Let us know if you enjoyed this recipe and tag #cookmerecipes in your own Pinterest posts and online.

Ruth Harris

Ruth is an experienced businesswoman and happy mom who just hit 40. She’s a huge gym fan and has a PhD in Keto. Just kidding! But really, Ruth knows how to do Keto the healthy way and has a lot of experience in dealing with all the issues that newbies to this trendy new diet face during the adjustment period, like overcoming Keto flu. Ruth loves life and takes her health and food seriously, so she’s your go-to person if you decided to follow the Keto diet.