Warm, Savoury and Satisfying Soups and Stews

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There is nothing more satisfying on a cold, blustery day than coming inside to warm up with a big bowl of homemade soup or stew. They warm our hearts and our souls and provide wholesome goodness. A homemade soup or stew is a quick and easy meal at any time of the year. Here are some of our favourites, enhanced by our vegan and dairy- and lactose-free products.

 

Homemade Roasted Tomato Soup

 

1 tbsp olive oil

4 cloves garlic, peeled and minced

2 large cans whole tomatoes

1 can tomato paste

2 cups vegetable stock

1 container Tofutti Better Than Cream Cheese

 

In a large soup pot, heat oil and then add the minced garlic and sauté 1 minute. Add whole tomatoes with juice, tomato paste and vegetable stock. Bring to a boil; reduce heat and cook on low for 30 minutes. Using a hand blender, blend ingredients until smooth and creamy, or, alternatively, pour soup into a blender. Once blended, pour soup back into pot. Add in Tofutti Better Than Cream Cheese. Stir gently to combine. The “cream cheese” adds a creamy, rich flavour to the soup. Ladle into soup bowls and serve.

 

Beef Stroganoff Stew

 

1 lb stewing beef

1 tbsp olive oil

1 tbsp white flour

1 large onion, diced

4 large carrots, peeled, sliced into rounds

2 gloves garlic, minced

2 tsp Worcestershire sauce

1 envelope dry onion soup mix

2 cups vegetable or beef stock

1 bay leaf

1 package Tofutti Sour Supreme

In a large stock pot, add olive oil, flour and the stewing beef. Using a large wooden spoon, stir to coat meat with flour. Sauté lightly for 5 to 6 minutes. Add onion, carrots, garlic, Worcestershire and onion soup mix. Add stock and stir. Add bay leaf. Cook over low heat for 30 minutes, stirring occasionally. Remove bay leaf and discard. Mixture should be fairly thick. Stir in Tofutti Sour Supreme and serve stew warm, on its own or over egg noodles.

 

Super Easy Black Bean Soup-Stew

 

1 tbsp olive oil

1 large red onion, minced

2 cloves garlic, minced

2 cans black beans

2 cups vegetable stock

1 tsp oregano

1 tsp rosemary

 

In a large soup pot, add olive oil, onion and garlic and sauté for 5 minutes. Drain and rinse black beans and add to the pot along with the vegetable stock, oregano and rosemary. Bring to a boil, then reduce heat to low and simmer gently for 35 to 40 minutes. Ladle into serving bowls. Serve with a dollop of Tofutti Sour Supreme, plus more “sour cream” and crackers on the side.

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