Soups · Uncategorized

Creamy Tomato Soup (Vegan)

The end of the summer harvest brings ample tomatoes. I had quite a bit in one harvest so I decided to make a soup out of them.

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You could just as well use canned, diced tomatoes which are second choice to fresh. The classic and best (in my opinion) side to compliment tomato soup is grilled cheese. There are vegan cheeses on the market if you’re avoiding dairy cheese and either works very well when they’re being melted.

Tomato soup is a rather easy soup to make but consists of more than just throwing tomatoes into the pot. The skin is tough on a tomato and not very digestible for our bodies so it must be removed.  To do this: Bring a pot of water to a boil, mark an ‘X’ on the top of the tomato with a knife then blanch them in the boiling water until the skin peels away from the flesh. Then, remove from the pot and place into cold water, drain and set aside until ready to use. Drain the cooking water from the pot.

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Continue with the recipe in the same pot adding the onion, carrot and garlic. The chop doesn’t matter as in the end it will be pureed. When those veggies are tender add the blanched tomatoes, veggie stock or water to cover, basil and cooked or canned chick peas. Allow the flavors to meld as you bring the heat up just to the boil, then remove from heat and puree to smoothness. Add the nutritional yeast flakes and stir. Top with additional fresh basil (I even used the basil flowers) and hemp hearts. Serve with grilled cheese or garlic bread. Add a green salad for a complete meal.

Now, you may be aware if you’ve been following this blog for a while that I make the recipes for a crowd. Additionally, if you don’t have a crowd you could meal prep, make the recipe ahead and freeze it (or can it if you’re a canner) for meals throughout the week or times when you just don’t feel like or are unable to cook. It’s nice to have a ready-made soup for times when you’re not feeling well. What better than a homemade soup which you know the ingredients and proportions?

Creamy Tomato Soup (Vegan)

  • Servings: 12
  • Difficulty: Easy
  • Print

Ingredients

  • 5 cups fresh tomatoes (or 2 large cans diced)
  • about 6 cups veggie broth or water (enough to cover)
  • 1 onion, chopped
  • 2 small carrots, chopped
  • 1 large garlic clove
  • 1 can chick peas
  • 2 Tbsp nutritional yeast
  • 2 Tbsp fresh chopped basil (reserve half for garnish)
  • hemp hearts

Directions

  1. Bring a pot of water to a boil, mark an ‘X’ on the top of the tomato with a knife then blanch them in the boiling water until the skin peels away from the flesh. Then, remove from the pot and place into cold water, drain and set aside until ready to use. Drain the cooking water from the pot.
  2. Continue with the recipe in the same pot adding the onion, carrot and garlic.
  3. Cook until tender. add the blanched tomatoes, veggie stock or water to cover, basil and cooked or canned chick peas. Heat to just under a boil, then remove from heat.
  4. Puree to smoothness. Add the nutritional yeast flakes and stir. Top with additional fresh basil and hemp hearts. Serve with grilled cheese or garlic bread.
  5. Enjoy life in the pink!

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