Truth is, I was looking for a lovely poem on tomatoes on the internet. But I couldn’t find any. At least not one that would emotively describe how beautiful, and divine vine-ripened tomatoes can be, and and how their scent could make one daydream of slurping a creamy tomato soup on a cold winter day.
The near freezing weather doesn’t feel so bad anymore.
If you love tomatoes like I do, you’re going to love this soup. Traditionally sour-cream is used to give tomato soup that rich and creamy flavour but since I don’t have vegan sour cream laying around I just used soy milk, and it worked beautifully. If you don’t have any fresh tomatoes, you can also use canned tomatoes. You’d need about 2 x 400g tomatoes for this recipe. However, if you can, do use fresh vine-ripened tomatoes for a fuller, richer tomato flavour.