Tomato Cream Soup

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0.6 min read

Tomato Cream Soup

Course: Appetizer, Side Dish, Soup, Vegetarian
Cuisine: American, Continental, Vegetarian
Yield: 10 people


  • vegetable oil spray
  • 1 cup Vidalia onion sliced
  • 1 teaspoon apple juice concentrate
  • 1 teaspoon garlic minced
  • 10 ounces water
  • 4 cups tomatoes (canned diced, no-salt-added)
  • 32 ounces veggie juice example: knudsen's low sodium, very veggie juice
  • 1 teaspoon basil (fresh) chopped
  • 1 cup milk nonfat
  • 1 cup soymilk unflavored


  • Lightly spray nonstick stock pot with vegetable oil spray. On medium-high heat, sauté onion slices until translucent. Add apple juice concentrate to caramelize onion.
  • Add garlic, water, tomatoes and vegetable juice. Lower temperature and simmer for 15 minutes.
  • Add basil and milks. Serve.
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