Recipe: "Cream" of Tomato Soup - #1

Serves 2.


1 lb. (about 8) Roma tomatoes
1/4 cup finely minced shallots
1 Tbsp. olive oil
1/2 box soft silken tofu
1-1/2 cups tomato juice
salt and pepper to taste


Peel and seed tomatoes; chop roughly. In a deep saucepan, sauté onions in olive oil until soft. Add tomatoes and cook over low heat until soft and juicy, about 10 minutes. While tomatoes cook, puree tofu in blender with broth or juice. Pour all but 1/4 cup of tofu mixture into a separate container. Add tomatoes to blender and puree. Return tomato mixture to saucepan and add reserved tofu mixture. Heat gently until just warm. Add salt and pepper to taste. A spoonful of pesto stirred in at the last minute makes a great addition.


Cooked tomato skin rolls up in sharp, nasty little scrolls that aren’t pleasant to eat. Peeling tomatoes is a cinch; drop them in a pot of boiling water for 30 seconds. Remove with a slotted spoon and let cool, then use a paring knife or your fingers to slip off the skin. For a creamy sort of recipe, it’s also nice to take out the seeds – just cut the tomatoes in half and scoop out the seeds with your fingers.