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Creamy Pareve Tomato Soup
Posted By GKC On January 29, 2012 @ 1:59 am In Weekly Recipes | 6 Comments
2 tablespoons canola oil
2-1/2 cups chopped onion
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon rosemary
1 teaspoon basil
½ teaspoon black pepper
3 (28-ounce cans) canned chopped tomatoes
3 tablespoons red wine
1 tablespoon honey
8 ounces tofutti cream cheese
In a soup pot, heat the oil over medium-high heat. Add onions and garlic and cook until soft, about 5 minutes. Add salt, rosemary, basil, and pepper and cook 2 more minutes. Add tomatoes, wine, and honey. Cover and turn down heat to low. Simmer for 35 minutes.
Separate the cream cheese into small amounts (about 2 tablespoons each) and add to the hot soup. Continue cooking, stirring until dissolved and smooth.
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