Wednesday, January 9, 2013

Garden Tomato Soup

I love this tomato soup because it's not thin and watery like so make others I've eaten in the past.  Also, there is no dairy in this soup!  Sure, you could use the dairy-based stuff in here, but it's not necessary for flavor.

I used my food processor to get the vegetables really finely chopped but you could easily accomplish the same thing with an immersion blender.

15 roma tomatoes, seeded and lightly pureed
1c carrots, finely chopped
3/4c onion, finely chopped
3 TBSP vegan butter
3 TBSP all-purpose flour
1c almond milk
1 3/4c vegetable broth
1 TBSP white sugar
2 tsp. sea salt
2 tsp. dried basil (or 2 TBSP fresh, chopped)
1/2 tsp. celery salt
3/4 tsp. ground black pepper
1/4 tsp. garlic powder

1.  In a large pot, combine the tomatoes, carrots, amd onions.  Bring to a boil then reduce to Low and simmer about 30 minutes.

2.  In a small saucepan, melt the butter and add the flour.  Whisk until thick and well blended.  Add milk and continue whisking until consistencey is smooth.  Add this to the soup pot.

3.  To the soup mixture, add the vegetable broth, sugar, sea salt, basil, celery salt, black pepper, and garlic powder.

4.  Allow everything to continue simmering about 45 minutes, stirring occasionally.

This paired really well with sourdough and Havarti paninis.

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