I made a dairy-free version of the cream of tomato soup that my family has been enjoying.
Dairy-Free Cream of Tomato Soup
Puree and set aside:
1 14.5 ounce can diced tomatoes with onion
In a medium saucepan, heat for one minute:
2 Tablespoon oil
2 Tablespoons flour
Add the pureed tomatoes to the cooked flour and oil mixture. Cook until the mixture thickens and turns from red to orange.
Add to the saucepan and heat through:
3 cups of tomato juice
1 teaspoon sugar
1 cup soy milk
1/4 teaspoon freshly ground black pepper