Creamy tomato soup from Veganomicon: The Ultimate Vegan Cookbook (page 148) by Isa Chandra Moskowitz and Terry Hope Romero

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Notes about this recipe

  • posscairns on March 12, 2026

    This recipe is to easy and absolutely delicious. I did make a couple of tweaks by using fresh herbs instead of dried, 4 cups of stock and two cups of water with white miso added and standard crushed tomatoes as I can't buy fire roasted nearby. I served it with fresh, crusty sourdough bread. The family adored it.

  • bfurrow on October 09, 2025

    This is okay but could use double the garlic and spices.

  • Alliemaries on April 08, 2025

    The sun dried tomatoes made the soup take on a smokier note that made the taste resemble enchilada sauce more than the stereotypical tomato soup taste. Don’t think I’ll remake this. If anything, I wouldn’t add in the sun dried tomatoes and replace them the next time I attempted this recipe.

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