Thursday, January 20, 2011

"Creamy" Spicy Tomato Soup

Inspired from Clean Eating Magazine, I made this amazing "creamy" soup.

The recipe wasn't extremely specific and I altered it a bit, but this is what I came up with.

"Creamy" Spicy Tomato Soup


5 Tomatoes 
1 Cauliflower (head? I don't know what you call an entire THING of cauliflower) 
4 or 5 shallots, minced 
Handful of fresh cilantro (I love cilantro so I added a lot, if you don't care for it, skip it)
4 cups of vegetable stock
24 oz of Silken Tofu
1 large jalapeño
Olive Oil
White wine vinegar
Cayenne Pepper
Salt & Pepper

Instructions -

Saute shallots in a large pot with olive oil until the shallots are translucent. Add the vegetable stock and cauliflower, tomatoes, jalapeño, and cilantro (cut them all up obvious). Cook all of this down till the vegetables are soft. Season however much or little. When everything is done being cooked, pour soup into a food processor with the tofu and some white wine vinegar. You may have to do this in parts (I did). Blend everything up until you reach your desired consistency. Sprinkle some Parmesan cheese on top and TAH DAH! The most amazing "creamy" soup ever. 

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