From fatfree.com
Vegan Tomato Soup
1 Tbsp soya margarine
1 medium sized onion, chopped
1 small potato (100-125g, 4oz), chopped
450g (1lb) tomatoes, quartered
1 bay leaf (optional)
2 Tbsp tomato puree
400ml (16 fl oz) vegetable stock
Salt and freshly-ground pepper to taste
Melt the margarine in a large saucepan and saute the onion until transparent. Add potato, tomatoes, bay leaf (if using), tomato puree and stock. Bring to the boil, cover and simmer for 20 minutes.
Remove the bay leaf if used, and puree. Push through a wire sieve, if liked, to remove the tomato seeds and skins (I think this is well worth the effort). Adjust the seasoning to taste and reheat before serving.
Tomato Garlic Soup:
2-3 Tbls veggie broth or water
3-6 cloves garlic, crushed or chopped
1 Tbls sweet Hungarian paprika
8 cups tomato juice, or one large can whole tomatoes, pureed
1/4 to 1/2 cup red wine (or nonalcoholic red wine)
Saute the garlic in the broth briefly, then add the paprika and let it cook about a minute. Add tomato juice and wine, and simmer for 5-10 minutes.
Yum! You made me hungry for tomato soup. I used to eat Campbell's Tomato Soup all the time with my dad when I was younger. We'd each put practically a sleeve of saltines in each of our bowls.
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~jules
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