I just love a good, thick tomato soup. And that's exactly what this was. Thick, creamy, deeply-flavored with a hint of tang. I will be making this one again soon.
To make it even better, my husband suggested I make some of the Caesar Salad croutons to go on top. Since I could live off of those things, you know I said "hail, yeah!"
I love how creative the authors were with their use of potatoes in the soup. It gives it richness and thickness without changing the desired flavor. And makes it more nutritious, too, of course.
I didn't substitute or modify anything for this soup. And neither should you...it's easy and so delicious.
Cost: About $8 for a huge pot of soup that lasted for days.
Cleanup/Prep Complexity: Easy Fosheezy (try looking for the spelling of that sometime).
This recipe is on page 148 of Veganomicon. Go make it before soup season is over!
P.S. Sorry, but I forgot the picture. Actually, I didn't forget the picture, but forgot to charge the camera so that I could take the picture. You get the picture.
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