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Tomatoes

We have been blessed with an over-abundance of tomatoes. For some, this might be overwhelming. We, that would be DH and I, love this time of the year and the fact that we must find something to do with the tomatoes before they rot. Most people just give their excess away. While we do give some away, we prefer to cook with as many as we can.

Although we have been enjoying lots of raw foods and soups as of late, we decided to adapt my favorite Grand Casino Tomato Bisque Soup into a vegan version.

Tomato Bisque

Tomato Bisque Soup (Vegan and Gluten-Free)

1/4 Cup Earth Balance
1/4 Cup Yellow Onions, chopped into small pieces
1/4 Cup Carrots, chopped into small pieces
1/4 Cup Gluten Free Flour (we used Hodgson Mills)
1 Tsp Paprika
1 Tbsp Basil, dried*
2 Cups Vegetable Stock
1 Tsp Sea Salt, or to taste
Pepper, to taste
1 Small Can Tomato Paste**
32 oz Chopped Tomatoes with Juice***
4 Cups any plant milk (we used soy), unflavored

  1. Saute onions, carrots, basil and paprika with the Earth Balance in a 5 quart stock pot. *Note: We used fresh basil, but like the look of the soup better with dried, so as an afterthought, added some dried basil.
  2. Add flour to make a roux, mixing while adding the flour.
  3. Immediately add the vegetable stock, mixing to keep the roux from clumping into lumpy pieces.  Add the tomato paste. Bring to a slow simmer. **Note: We used the tomato paste to give the soup a nicer red color and stronger tomato taste.
  4. Add the tomatoes with the juice. Simmer for 20 minutes. Turn the heat to very low. ***Note: We used a personal blender to chop the fresh tomatoes.  If you don’t have fresh tomatoes, use 2-14 oz cans of diced tomatoes with juice.
  5. Add the plant milk slowly, mixing continuously.  Simmer only until the milk is warm.  This will keep the milk from turning into little white pieces, ruining the look of the soup (but not the taste).
  6. Enjoy.

We are guessing this soup would freeze well (haven’t tried it), but we would freeze it without the milk added.

To round out our lunch, we added a salad as a side dish.

Side SaladMixed Green Salad with Avocado

Makes 2 Servings

6 Cups Mixed Greens
3 Tomatoes
1 Avocado
4 Green Onions
1 Tbsp Nutritional Yeast
Salad Dressing of choice

Happy Fall!

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