Okay, I’m kind of sucking at MoFo. I think November is not as good a month for it, it’s too busy. Plus, I have some news to share soon (no, I’m not pregnant) that has been tying up my time, but that will come.
I love me some tomato soup. It’s my go-to food when I’m feeling sick and there are lots of recipes for tomato soup out there, but a lot of them end up tasting like spaghetti sauce or salsa. Blech.
Elephant’s Deli, in Portland, is a beloved deli and catering place that is famous for their unique tomato soup. They are not famous for their vegan options. Needless to say, the soup is not vegan, but it’s so loved that they are nice enough to share the recipe on their site. Based on its cult status, I couldn’t resist whipping up a veganized batch of it… and it is seriously good. And the mystery ingredient that makes it so intriguing really does give it that je ne sais quoi.
I’m not going to repost their recipe since I already linked to it and didn’t get permissions to do so. All I substituted was plain soy milk for the cream and vegan margarine for the butter, obviously. The soy milk worked well, but I bet soy creamer would be even better. You’d expect it to curdle, especially with orange juice (fresh is a must, it’s so good!), but somehow it works.
What’s your most nostalgic comfort food during the dreary winter months?
Squirrel’s Vegan KitchenGo back in time to my original blog: Squirrel’s Vegan Kitchen!
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