Tuesday, April 26, 2011

Fast Vegan Tomato Soup

The fastest tomato soup is likely opening a can, but canned tomato soup that is not a pop culture item but clean eating organic natural can be expensive compared to a home-made version. This one here still breaks speed records in the food preparation department and tastes great.
  • 2 cans no-salt added diced tomatoes (I prefer the Trader Joes brand, but any other would work, too)
  • 1 cup of water
  • 1 cube organic vegan Rapunzel no-salt vegetable bouillon
  • handful fresh basil (or 2 frozen cubes)
  • 1 TB dry or fresh rosemary
  • 1 hot pepper, finely chopped
  • 2 garlic cloves, microplaned
  • splash white or red wine
  • 1 TB balsamic vinegar
  • 1 TB organic brown sugar
  • pinch of salt
  • fresh ground pepper
  • Garnish: daiya mozzarella and pepitas
For the non-vegan version add:
Open the cans of tomatoes and puree to smooth consistency in a food processor (best: Vitamix). Pour into a pot and start heating it. Add the rest of the ingredients, mix well, and let simmer for about 10 min (or longer on very low heat, up to 30min). Serve with daiya mozzarella and pepitas.
tomato soup

4 comments:

  1. Hi,

    Thiis is the BEST tomato soup I ever made. Thank you for this great recipe.

    Elise

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  2. I am glad! The roasted whole plum tomato soup is also very good, but a lot more involved...

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  3. Can I make this in a slow cooker?

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    Replies
    1. Definitely! I would cooked it on low for 4h. If you cook it longer, add a cup of water, otherwise it might get too thick.

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