photo by hubpages.com
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.
how long does this stay ok in the refrigerator?
Easier for 3 days. Its freezes well too.
Is tofutti really kosher for passover?
No its not
I always enjoy your website; however, when I checked out the recipe for Passover Pareve Creamy Tomato Soup, I noted that it calls for canola oil and Tofutti pareve cream cheese. As far as I know, we don’t use either canola oil or Tofutti cream cheese on Pesach. If you can check this out, I would appreciate it. Thank you.
You are right. It should be made dairy for Passover and have dairy cream cheese in it. Thanks for the good catch.