QUESTION #3: "Veganize" Tomato Basil Soup for me please

Jennifer S. from Houston, TX asks, "Okay, here is a recipe that I need you to "veganize" for me...Tomato Basil Soup."

Here's my recipe then I'll "veganize" it for you below.

TOMATO BASIL SOUP

4 servings

4 peeled, seeded & diced tomatoes

4 C tomato juice

14 fresh basil leaves

1 C heavy whipping cream

1/2 C butter

S & P to taste

Put tomatoes & juice in a pot & cook over medium heat.

Simmer for about 30 minutes.

Puree the tomato mixture in blender with basil, then return to pot.

Stir in cream & butter.

Cook until butter is melted.

DO NOT BOIL!

Season with salt & pepper.

VEGAN TOMATO BASIL SOUP

4 servings

4 peeled, seeded & diced tomatoes

4 C tomato juice

14 fresh basil leaves

1 C heavy whipping cream VEGAN substitute (recipe below)

1/2 C Earth Balance vegan butter

S & P to taste

Put tomatoes & juice in a pot & cook over medium heat.

Simmer for about 30 minutes.

Puree the tomato mixture in blender with basil, then return to pot.

Stir in cream & butter.

Cook until butter is melted.

DO NOT BOIL!

Season with salt & pepper.

When I was a vegan, this is what I made.

VEGAN HEAVY CREAM SUBSTITUTE

3/4 C vanilla Silk vegan soymilk

1/4 C plus 1/8 C vanilla Better Than Milk soy powder

1 T rice syrup

1 1/2 t vanilla extract

1/2 t coconut extract

1/2 C canola oil

1 T lemon juice

In a mixer, blend soymilk & powder. Let stand 5 minutes to dissolve fully.

Blend in syrup & extracts.

On high speed, slowly drizzle in oil.

Continue, slowly adding lemon juice.

Refrigerate for at least 2 hours. It will thicken and be creamy & delicious; perfect for your tomato basil soup or other bisques!

While I'm at it, here's my favorite vegan "Whipped Cream" recipe.

It will be perfect for topping your Thanksgiving desserts.

BETTER THAN WHIPPED CREAM - Vegan

1/2 block extra firm tofu

1/2 C plain soy milk

In a blender, blend until thick & creamy & there are no lumps.

Yep, that's it!