Last night we had the most wonderful tomato soup and so I wanted to pass along this recipe for your fall-cooking inspiration! 😉
I was inspired by perusing roasted tomato soups on foodgawker.com. It’s an amazing place to find recipes and there are lots of plant-based ideas, which I love. We are eating an 85% vegan diet and feeling really good.
Anyway, here is what our soup was all about!
4-5 large tomatoes
1 pint grape tomatoes (homegrown & super fresh!! loveeeee.)
4 cloves garlic
2 yellow onions
1 can white butter beans (or any white bean)
1 can tomato paste (I was out of this so i used 1 can of tomato soup – next time i would maybe just use more tomatoes, but rendered down a bit)
2t salt & pepper (+ or – to taste)
small handful of fresh basil leaves
* Cut tomatoes into 1/2 inch slices, lightly salt and roast at 400F for 30-40 minutes. Remove and let cool. Dice garlic and sautee with olive oil in a soup pot until slightly browned. Add in diced onion. In a blender, place grape tomatoes, beans, 1/2 of basil leaves, plus roasted tomatoes and blend until smooth (add a bit of water if necessary). Pour tomato mixture into the soup pot with onions and garlic. Add salt, pepper, cayenne and other seasonings to taste, reserving fresh basil leaves for garnish. Bring to a full and rolling boil, then let simmer uncovered for a good 40 minutes. After that, return soup to blender to blend up the chunks of onion and garlic.
Serve with a nice arugula salad and crusty bread!
This soup is could be great with added kick from chili powder or a jalapeno, with some red pepper blended in, changed up with added herbs or a T of sugar…The beans sound a little strange, but it adds protein and makes it creamy and smooth without any dairy addition! I think it tastes a little like the creamy tomato soup that we LOVE from Panera.
Well give it a try and let me know what you think! This is a great way to use up all the delicious tomatoes from your garden. ❤