Spicy Creamy Tomato Soup
I have to admit that I am not really a big fan of tomato soup. I always liked the Campbell's variety (which I can no longer eat on account of the gluten), but I find that "real" tomato soup is just too tomato-y for my tastes. Nevertheless, I still crave tomato soup at least once a month (weird, huh?). This month's craving came a few days ago when I saw MadeinAlaska's blog post about creamy tomato soup and veganrella quesadillas. Unfortunately, I didn't have the necessary ingredients to make MadeinAlaska's recipe (I didn't have any tomato sauce or cornstarch), so I had to go digging through my cookbooks to find another one.
I ended up finding the Spicy Creamy Tomato Soup (p. 55) recipe in How it all Vegan. Though I didn't really want spicy tomato soup, this recipe looked just about perfect: it had few ingredients, lots of garlic and some soy milk (to make it creamy). I decided to make the soup and to simply minimize the spiciness (I only used 1/4 tsp. of pepper and a pinch of cayenne). The results were fantastic! The soup was creamy and had a nice deep, warm taste to it (likely from all of the garlic).
Here's a picture of the finished soup in the pot:
And here's a close-up of it (still in the pot):
I will definitely be making this soup again. I think that next time, though, I will use a little less garlic - as much as I love garlic, six cloves was a little too much for three small servings of soup (which is what this recipe makes).
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