Tomato soup is a classic meal that can be made extra special by using cornbread stuffing instead of croutons, or instead of just plain soup.
If you have leftover stuffing from a meal, such as a Thanksgiving lunch, all you need to do is keep about 1.5 cups of stuffing to make this recipe, which serves two. The cornbread is a great complement to the soup and helps keep the Thanksgiving celebration going into the next meal. I hope you enjoy it.
Total Time: 60 minutes
Prep Time: 20 minutes
Cook Time: 40 minutes
Yields: 2 servings
- 1 T. olive oil
- ¾. c. chopped red onion
- 2 T. minced garlic
- 2 pounds fresh tomatoes, chopped
- 1 T. agave nectar
- 2 T. tomato paste
- 1.5 c. vegetable stock
- 1 T. salt
- 2 T. fresh shredded basil
- 2 cherry tomatoes, quartered for garnish (optional)
- 1.5 c. of prepared cornbread stuffing (this can be left over stuffing or package stuffing prepared using vegan ingredients) I used Olivia’s brand stuffing.
o If you use prepackaged stuffing purchase ingredients needed on the box such as vegetable stock, celery and onions.
- Prepare stuffing according to package directions or use leftover stuffing. Keep one cup warm while preparing soup.
- Sauté onions in olive oil on medium heat until translucent about four minutes. Add garlic and sauté an additional minute. Add tomatoes, agave nectar, tomato paste, vegetable stock, salt and pepper. Bring to boil, then reduce heat to low and simmer covered for 35 minutes.
- Place contents in blender or mix with an immersion blender until fully incorporated and creamy.
- Fill a ½ cup measuring cup with stuffing and pack densely so that stuffing takes the shape of the cup. You can also use a ring mold and fill with mixture. Place the cup or mold in the center of an empty shallow soup plate.
- Pour soup into the bowl with a ladle or measuring cup.
- Remove the up or ring mold to reveal the stuffing, which should hold its shape.
- Top with basil shreds and chopped tomato if desired.