Fall

Super Easy Super Delicious Vegan Tomato Soup

Abigail Cox

Guys it’s already fall! Summer flew by, but I’m not upset about it because fall means cozy sweaters, cute boots, hot yoga, and delicious fall recipes. Speaking of recipes, let’s talk soup. I LOVE soup, but I have never been a great soup creator to be completely honest. That’s why I start simple when it comes to soup 😉

best-vegan-tomato-soup-recipe

Today for lunch I made a straight up 5 star italian tomato soup. Sounds pretty basic, but there was a flavor explosion going on in my mouth! My kids loved it and slurped up the very last drop. Also the mouth watering tomato herb aroma flowing through the house wasn’t too bad either!

 

This particular tomato soup is so easy and takes about an hour to make from scratch! Not to mention it’s vegan as well:) Vegan tomato soup… yes please!!!

creamy-tomato-soup-recipe

Vegan Tomato Soup Ingredients:

 

  • 2 lbs of fresh organic tomatoes (different varieties ensures maximum flavor! I used heirloom and your typical on the vine tomatoes.)
  • 1-2 organic shallots peeled and cut into chunks
  • 2 orgainc garlic cloves peeled and cut into chunks
  • 3 springs of organic thyme, leaves picked from stem
  • 1-2 tablespoons of organic extra virgin olive oil
  • Salt + pepper
  • ½ heaping cup of raw cashews (soaked for at least 2-3 hours and drained)
  • 1 tablespoon organic tomato paste
  • ¼ cup organic basil (fresh)
  • 2- 2 ½ cups of vegetable stock
  • 1 tablespoon balsamic vinegar

 

Steps to Make Your Super Delicious Vegan Tomato Soup:

 

  1. Preheat oven to 350 degrees F.
  2. Line a baking sheet with aluminum foil. Slice your tomatoes. For larger tomatoes slice into quarters and for smaller slice into halves, if cherry tomatoes leave as is. Place your sliced tomatoes on baking sheet.
  3. Cozy up the garlic and shallots to the sliced tomatoes on the baking sheet.
  4. Sprinkle thyme leaves over the tomatoes, garlic, and shallots.
  5. Then drizzle the 1-2 tbsps olive oil over the tomatoes, garlic, and shallots. Add salt and pepper to season the tomatoes. Then place baking sheet in oven for about 30-35 minutes.
  6. While tomatoes are in the oven blend cashews, tomato paste, basil, vegetable stock together. Set aside.
  7. When tomatoes are starting to look wrinkled/roasted and your mouth is watering from the very fragrant tomatoes then go ahead and pull those babies out. Add the tomatoes, garlic, and shallots to the blended cashew mixture and blend on high until your have a smooth puree soup texture. (If you have to blend a few tomatoes at a time due to space in your blender that is perfectly okay!)
  8. Once all blended and smooth go ahead and add the soup to a pot and bring to a simmer. Add in the balsamic vinegar and salt and pepper to taste!
  9. Enjoy your delicious restaurant style soup:)

 

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Healthy Cauliflower Soup Recipe

Autumn Adams

I’m always trying to find ways to incorporate more veggies into my diet and Steve and I have been on a cauliflower kick lately or maybe I should say still! We make this AMAZING creamy cauliflower soup every fall and winter, so it’s not a surprise that it would show up here. The hazelnuts really give this soup a rich, creamy texture. It’s perfect for the cooler fall weather we’ve been having in Bend.

healthy-cauliflower-soup-recipe

Toasted Hazelnut and Cauliflower Soup Ingredients

  • 1 head of cauliflower, florets only
  • 3-4 large shallots, sliced into 1/4 inch ribbons
  • 2/3 cup toasted hazelnuts
  • 4 roasted garlic cloves, minced
  • 7-8 cups of veggie broth
  • 2 T. olive oil
  • salt and pepper to taste

Easy Instructions for Your Hazelnut and Cauliflower Soup

1. Toast the hazelnuts in the toaster oven or regular oven. Our toaster oven gets nice and hot and it took less than 8 minutes to get them a nice golden color. Be careful not to burn the hazelnuts. Once the hazelnuts are toasted remove the skins by rolling them between your hands. Discard the skins.

2. Heat oil on medium in a large soup pot. Add shallots and saute until soft and then add garlic being careful not to burn the garlic.

3. Add the cauliflower florets to the pot and saute for a few minutes. Season with salt and pepper.

4. Now it’s time to add the veggie broth. Start with 5-6 cups. Bring it to a boil, then let it simmer uncovered for about 20 minutes. Depending on how much liquid cooks off you may want to add another cup or two of broth, so your soup won’t turn out like baby food.

5. Once the cauliflower is tender and the broth has simmered down let it cool slightly, then add it to your blender or food processor with the toasted hazelnuts. Blend until the soup reaches your desired consistency. I was able to put the entire batch into our blender, but it might be necessary to blend in batches. (Note: sometimes I like to pre-blend/process the toasted hazelnuts, it seems to give the soup a creamier texture)