Cream of Tomato Soup


  • 1/4 c. soy margarine
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 3 Tbsp. unbleached white flour with germ
  • 3 c. soy milk
  • 1 Tbsp. fructose
  • 1 tsp. sea salt
  • 4 c. tomatoes with juice


  1. Sauté onion and celery in soy margarine until onions are translucent. Add flour, fructose, and salt, and cook, stirring until thickened. Slowly add in soy milk, stirring to avoid lumps. Cook until thickened.
  2. In blender, blend tomatoes until smooth, then slowly stir into the soy milk mixture. Serve warm with croutons.
Browse Cook(s): Curtis and Paula Eakins
Browse Theme(s): Supper Soups Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.