(Vegetarian) Cream of Leftover-Tomato Soup

If you are firmly pro-bacon, allow me to refer you to the original version of the recipe. If you or someone you’re cooking for doesn’t eat bacon or is vegetarian or vegan, read on!


Sunday’s lunch: Vegetarian cream of leftover-tomato soup with a salad of spring greens and French vinaigrette and a slice of toasted Dave’s Good Seed bread with Earth Balance spread.

If you’re wondering what I mean by “leftover tomatoes” I mean that when I whack the top and bottom off of a tomato I throw these bits in a gallon zip-top bag in the freezer instead of chucking them in the compost. When the bag is full to bursting I move it to the fridge to thaw overnight and make a big batch of this soup the next day. It also freezes well, but I usually just portion it out over the course of the week and devour it all as lunch.

(Vegetarian) Cream of Leftover-Tomato Soup

  • Servings: 8-9, 1 cup ea
  • Print

half 1 medium yellow onion, chopped
2 red bell peppers, chopped (or one 12 oz jar, drained)
4 cloves garlic, minced
4 lbs (1 full gallon bag) frozen tomato tops, thawed (or two 28 oz cans, or 4 lbs fresh, chopped)
2 tablespoons prepared pesto sauce (or 1 tablespoon dried basil or 1/2 cup diced fresh basil)
1/2 cup light sour cream (or dairy-free sour cream or half a block of silken tofu)

  1. In a Dutch oven over medium heat, fry the onions and red peppers in olive or canola oil until onions are soft and translucent. Add garlic and sautee one minute more.
    Add tomatoes and bring to a boil. Reduce heat to a strong simmer and cook, uncovered, until liquid is reduced to a reasonable level (about 1 hour), stirring occasionally.
  2. Remove from heat. Add pesto and sour cream. Blend with immersion blender until pureed (or just chunky, if that’s your preference).

— Amanda


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