|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 51g||18%|
|Dietary Fiber 9g||32%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Brilliant in color and flavor, this creamy dairy-free version is wonderful with a slice of whole grain bread for a light lunch or as the first course at a dinner party. This recipe is great for the winter months when fresh tomatoes are expensive or hard to find.
- 1 ½ quarts vegetable broth or water
- 1 medium-sized onion (finely chopped)
- 1 large Yukon potato (sliced thin and chopped)
- 1 stalk celery (finely chopped)
- 1 large carrot (finely chopped)
- 1 12 oz. can diced tomatoes (no salt added)
- 1 6 oz. can tomato paste
- 1 cup unsweetened plain soy yogurt (such as Wild Wood)
- Gather the ingredients.
- Bring the vegetable stock or water to a boil in a 3-quart or larger stockpot, adding in the onion, potato, celery, and carrot. Boil until vegetables are tender, about 10 minutes.
- Turn down the heat to medium-low. Add in the can of diced tomatoes and tomato paste, stirring until combined, cover the pot and let simmer for 20 minutes.
- Turn off the heat. Carefully, one cup at a time, puree the mixture in a blender or food processor until the soup is consistent.
- Add the liquid back into the pot and stir in the soy yogurt, salt and pepper. Heat until desired temperature and consistency. Serve hot, garnishing with a bit of soy yogurt or fresh herbs if desired.