Creamy Fresh Tomato Summer Soup

Total Time: 39 mins Preparation Time: 15 mins Cook Time: 24 mins

Ingredients

• Servings: 3
• 3 large ripe tomatoes (1 pound)
• 1 teaspoon butter
• 2 tablespoons minced onions
• 2 cups calcium-enriched soymilk
• 1/2 teaspoon salt
• 1/8 teaspoon fresh ground black pepper

Recipe

• 1 peel the tomatoes by dipping them in boiling water for about 30 seconds.
• 2 this loosens the skin and makes it easy to remove.
• 3 cut the peeled tomatoes in half crosswise and squeeze out the seeds, carefully removing any remaining seeds with a small spoon.
• 4 dice the tomatoes and set aside.
• 5 melt the butter in a heavy saucepan over medium heat.
• 6 add the onion and cook, stirring frequently, until soft and translucent, about 3 minutes.
• 7 add the diced tomatoes, cover and cook, stirring occasionally, until the tomatoes are very soft, for about 20 minutes.
• 8 remove from the heat and spoon the tomato mixture into a blender and puree.
• 9 add the soy milk and all of the remaining ingredients to the blender and puree.
• 10 at this point you can pour the soup back into the saucepan and heat it to the desired temperature; or you can serve it at room temperature or refrigerate it and serve it cold.