There may be a substitute!

Sweet delicious cream! It comes in so many forms: whipped, iced, heavy, half and half, and my favorite...fraîche.

No matter the form, it never fails to delight our taste buds; however, 

***Please brace yourself, as I am about to use the "H" word***

cream is not always the Healthiest option we have.

The other day my culinary prowess was challenged by the cravings of an ill loved one.  He was craving the delicious and oh-not-so-nutritious goodness of the cult soup icon, THE La Madeleine Tomato Basil Soup. 

Now I know this soup is absolutely delectable but I think my friend put it best in an email. "Yes! La Madeleine's tomato basil is utterly sublime but it's def one of those foods that's best enjoyed naive of the "health" slash "nutrition" facts."

Faced with this conundrum, I began to research. I searched for "cream substitute", "cream soup substitute", and all of the many variations and permutations of those words. There were many returns on these searches; varying from cream cheese to a flour paste, none struck me as being my "soul mate" of substitutes. On a last ditch effort, I came across a website that hosts recipes for vegan friendly meals. They offered a silken tofu alternative to cream. What an interesting proposition! One of the most healthful foods being alternated for one of, possibly, the worst.

And so, I ventured forth... with my trusty tomato basil soup recipe in hand and a new substitute for cream.

Ingredients:

1. 2 cans of diced tomatoes (Italian style is best; which has oregano, garlic, and basil already in it)
2. 1 package of silken soft tofu, drained
3. 1 medium onion, chopped
4. 3 tablespoons of minced garlic (the more the better, I say)
5. 2 tablespoons of dried basil
6. 1 tablespoon of dried Italian herb blend
7. 1 teaspoon of balsamic vinegar
8. salt and pepper to taste
9. olive oil
10. 2 small pats of butter **OPTIONAL**

*You will need a blender for this recipe

Method

1. Purée the drained tofu in the blender
2. Add one can of tomatoes to the puréed tofu and blend together
3. In a soup pot, once the oil is hot, sauté the garlic and onions
4. Once the onions have become translucent, add the remaining can of tomatoes
5. Cook for about 5 minutes and add a bit of salt and pepper to taste
6. Add the tomato mix from the pot to the blender * you may have to do it in portions
7. Once all of the tomatoes and tofu have been puréed together, pour everything back into the pot
8. Flavor with the dried herbs and vinegar, salt and pepper as needed.
9. Let everything come to a rolling boil and turn the heat down to medium/low to simmer for about 15 minutes
10. If you so desire, add in the pats of butter and stir into the soup once you have finished your simmer. 
11. Pour into a bowl and garnish with some delicious grilled cheese or a piece of garlic toast. We enjoyed this meal with a small feta sprinkled green salad and smallish grilled white cheddar sandwiches.

Not wanting to toot my own horn, but this may have been one of the best renditions of tomato basil soup I have EVER made. The others who tried it will undoubtedly vouch for the preceding statement.  I even had it for lunch two days in a row and it was still delicious! Being packed full of lycopene and protein, it leaves you with a satisfied and healthful fullness.

Although there was a crinkling of the nose when my "secret" ingredient was found out, my first guinea pig did give my soup a 7/8 out of 10. He says a "10" would only be attainable with the addition of cream rather than tofu.  I think next time, I just won't tell him ;-) 

I am excited to see what other deliciousness can be derived from the humble, yet incredibly versatile tofu.

Let me know what interesting substitutions you have come across in your culinary crusades.

XO,
DV


P.S. I once again apologize for the lack of pictures. The next one will be just as visually stimulating as it is emotionally.