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Creamy tomato soup


1 tablespoon soybean oil
1 medium onion, chopped
1 clove garlic, crushed
2 medium tomatoes, diced
1 teaspoon fresh basil, chopped
200 ml vegetable stock
300 ml soy milk
100 g silken tofu
  salt and pepper to taste
2 tablespoon parsley, chopped

Servings: 4

Recipe directions

In a soup pot bake the onion and garlic in the soybean oil during, until the onion is soft. Add the tomato, basil and vegetable stock and boil for 3 minutes. Rub through a strainer and put the tomato puree back in the soup pot. Slowly add the soymilk and bring to boiling point.

Remove the soup from heat and add the tofu. Mix the tomato soup with a handheld mixer or food processor until smooth.

Serve the creamy tomato soup immediately. Sprinkle the soup with the chopped parsley.


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