Cream of Tomato Soup

From The Zen Monastery Cookbook


  • 2 onions, chopped

  • 1 large potato, peeled and thinly sliced

  • 1 stalk celery, minced

  • 2 cloves garlic, minced

  • 2 cups water

  • 2 lb tomatoes or 1 28 oz. Can

  • 1 tsp brown sugar

  • 1 ½ tsp salt

  • 1 tsp dill

  • 1 tsp thyme

  • ¼ c. fresh basil or 2 tsp dried

  • 1 c hot milk, soymilk, almond milk, etc.


  1. Bring the water, onion, potato, celery and garlic to a boil in a soup pot. Cook until potato is tender, about 20-30 minutes.

  2. Cut stems off of tomatoes, chop roughly, and run through a blender or food processor. Slowly stir this in with the main soup mix.

  3. Add the seasonings and bring to a simmer.

  4. Stir in the hot milk and serve. This is great with grilled cheese sandwiches!

Serves 6

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