(Resolution 2015: cook more at home and share recipes.)
Do you see that jar of homegrown tomatoes peeking out in the back there? It was the only one I got with my haul from the nectarine collective. I knew I wanted to make tomato soup in January with that jar when we put it up in August.
I just made it! It was an amazing tomato soup and the recipe just happens to be in my book. Everyone who ate it remarked on it’s lusciousness. It took maybe 20 minutes. I didn’t have any carrots or basil, and I didn’t measure. This is what I did.
Super Fast Delicious Vegan Tomato Soup
Sauté an onion and some sad looking garlic with bay leaves in olive oil till lightly browned and caramelized. Sprinkle on some flour till it gets tight and toasty (maybe 3 tablespoons) Add one quart jar of homegrown canned Barclay tomatoes, pureed in the blender. Add 1/2 teaspoon baking soda. Whisk and allow it to bubble up and then add a can of coconut milk. Let it simmer and then puree in the blender to smooth it out. Adjust the seasoning with salt and pepper, a splash of apple cider vinegar and a pinch of sugar. It was still not velvety smooth, my home blender is a little underwhelming but it was smooth enough.
Here is the recipe in my book:
Tomato Basil Coconut Soup
Prep time: 15 minutes
Cooking time: 45 to 50 minutes Serves 6 to 8 (about 2 quarts)
2 tablespoons olive oil
2 carrots, finely chopped
1 large onion, finely chopped
4 cloves garlic, minced
1/4 cup flour
4 cups puréed or diced tomatoes (fresh or canned), with juice
Scant teaspoon baking soda (it acts as a stabilizer)
1 to 2 cups water
2 teaspoons dried basil
3 stalks fresh basil
1 14- to 16-ounce can coconut milk, light or regular
2 teaspoons sugar
2 teaspoons light-colored vinegar
1/2 teaspoon sea salt
1/2 teaspoon white pepper
Dash cayenne or other spicy pepper
In a stockpot, heat oil over medium heat and cook carrots, onion, and garlic until soft and translucent, about 7 minutes. Sprinkle flour on the vegetables and cook 3 minutes longer, slightly browning the flour. Working quickly, add the tomatoes, baking soda, and 1 cup water to the pot and stir. Bring to a boil, reduce heat to a simmer, and add herbs, coconut milk, sugar, vinegar, salt, pepper, and cayenne, stirring to combine. Simmer for 30 minutes, thinning with water if desired. Allow to cool slightly. Remove herb sprigs and purée the soup in batches, either in a blender or using an immersion blender, until smooth. Taste and add salt and pepper as needed.
The moral of the recipe; go for it. Make supper. I didn’t simmer or add water, my garlic was a little old, and like I said, no carrots or basil. And still, delicious. I served it with a grilled Cashew Bettah Cheddah sandwich for a very satisfying meatless Monday. So get in there and make something delicious.
( I’ll share that cheddar recipe soon, with the life changing fettata, our almond feta AND I’ll let you know about a little restaurant trick for grilled cheese sammies)