farm fresh tomato soup, no cans allowed


Tomato Soup

It is a miserable afternoon in Boston… raining and cold and supposedly snowing later on. There are Halloween parties I’m supposed to dress up for, then there’s what I want to do, which is to stay at home writing my MBA application essays and watching movies and eating soup. Tomato soup.

This was initially a call of necessity. I had amassed 8 huge tomatoes from my CSA deliveries over the last three (yes, three) weeks and I had vegetable stock left over from the butternut squash bisque I made for a condo association pot luck on Tuesday night so figured I’d throw it together and see what happened… and… {drum roll}… magic happened! This concoction is delicious and has the stamp of approval from the (very discerning) palate of my boyfriend.

As with all my experiments with cooked whole-food, plant-based foods food, I don’t use cans of anything – not diced tomato, not tomato puree, not stock. Nothing. Simply farm fresh fruits and vegetables, nuts, grains and spices.

Hope you love this as much as we do!

Ingredients:

  • Half a large brown onion (approx 3/4 cup)
  • 4 cloves garlic
  • 5 large tomatoes – the ones I had were massive and worked out to be a bit over 7 cups diced for those of you who like more precise measurements
  • 1/2 red pepper
  • 1 cup sun-dried tomatoes
  • 1 small stalk celery
  • 3 green onion / scallion, including green bit
  • 2 cups vegetable stock - a recipe for homemade stock is in my butternut squash bisque blog but if you want to cheat and buy stock I won’t tell anyone
  • 1 tbls Sicilian seasoning
  • 1/2 tsp Herbamare or sea salt
  • Splash of red wine - I had an open bottle from last night and made a last minute decision to add some! It adds depth but is not necessary.
  • 1/4 cup raw vegan sour cream - also optional, especially if you’re allergic to nuts, but it gives the soup a nice creamy texture.
  • Pepper to taste
  • Sprinkle of cayenne pepper

Instructions:

  • Heat some olive oil in large pot on medium heat (the soup will be cooked in this pot so it does need to be a decent size)
  • Roughly chop the onions and garlic, and add to pot to brown
  • Roughly chop rest of the ingredients – they don’t need to be pretty as they’ll all be blended
  • When onion is brown, add all other ingredients except the sour cream, pepper and cayenne, and simmer until vegetables are soft (approx 20 minutes)
  • Blend in blender in batches until smooth and putting each batch into separate large pot
  • Add the sour cream to the last batch and then mix into the rest of the blended soup. If you don’t want to make a whole batch but an eighth of the recipe (which is what this works out to be) isn’t enough to blend smooth in the blender, simply add the raw ingredients to the last batch and mix it all in one go
  • Add pepper and a sprinkle of cayenne pepper to taste

Serve immediately, as if you could resist, or keep it for later… it should keep for a few days in the fridge, or longer if you freeze it and defrost when you’re ready. My guess is this would make enough for four large servings, or 6 mugs as a starter for dinner.

xx


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