Everybody loves tomato soup. This one is rich, chunky and satisfying!

Makes 6 cups

 2 T. coconut oil spread (Olivio brand)

3 finely chopped peeled garlic cloves

2 T. chopped celery leaves

28 oz. can whole tomatoes in puree (I used San Marzano brand)

10-3/4 oz. can condensed tomato soup plus 1 can water

2 t. dried tarragon

1 t. dried basil

1 t. ground fennel seed

1/8 t. red cayenne pepper

1 t. sea salt

freshly ground black pepper to taste

1 t. liquid smoke

3 T. fresh peeled tiny ginger sticks (matchstick-size) cut in half; cut peeled ginger into very thin 1 inch long slabs, stack, then cut into very thin sticks

2 fresh Roma tomatoes, cored and diced

2 t. brown sugar

½ c. Rich’s Non-Dairy Creamer, full strength

croutons (optional)

In large saucepan, over medium heat combine all ingredients, except non-dairy creamer. Stir well, bring to fizzle of a boil, then reduce heat and cook 20 minutes. Adjust for salt.

If you’re serving the soup right away, then add non-dairy creamer, stir, heat through and serve.

If you’re going to serve the soup later, then leave out the non-dairy creamer until you’re ready to serve.

If you’re using croutons, toast a piece of your Italian bread, I used wheat Italian, cut into small cubes and place just a few in each cup of soup.

Ladle into soup cups, drizzle with a little creamer, sprinkle with freshly ground black pepper and serve.

Notes: If you have fresh basil, garnish each cup with a few fresh cut strips.

If you don’t have coconut spread, substitute margarine or extra virgin olive oil.

I also tried this soup as a gravy over instant mashed potatoes. I use half water and half coconut or almond milk to cook the potatoes. I season with a little curry. Makes a quick, spicy, great comfort food.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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