Hey everybody,

Welcome to this edition of Savory Sundays.  One of the things that I LOVED growing up was tomato soup.  I don't know why I haven't tried to make a homemade vegan version yet, but that will all soon change!  I found this terrific sounding recipe on  I can't wait to try it!

INGREDIENTS (use vegan versions):

3 cups canned whole tomatoes, with juice

1 large carrot

1 rib celery

1/2 sweet red bell pepper

1 medium onion

2 cloves garlic

2 cups strong vegetable stock

salt and pepper

3 tablespoons good olive oil

1/2 cup dry sherry

1 bay leaf

optional: tofu "sour cream"


Dice all vegetables small. Sauté in a soup pot until they start to collapse and sweat. Add wine, tomatoes,broth, and bay leaf; cover and simmer until veggies are tender. Blitz in blender until smooth. Check seasoning. You may need to add more stock if it's too thick.

If you want to get fancy, you can serve it with a dab of tofu "sour cream" in each bowl.

Makes: 6-8 servings, Preparation time: 10 minutes or less, Cooking time: 20 minutes

When the weather decides to cool down for sure, I will be whipping this up!  I will add a side of grilled "daiya cheese" on whole grain bread to take me right back to my childhood!