I have a friend who is a gluten-free vegan who I love to make dinner with. The challenge of taking food that I love and altering it to meet his dietary needs is awesome. Sometimes the changes are drastic, other times they are small and easy. Soup is one of those dishes where altering the ingredients is easy and delicious.
We decided to make creamy tomato soup and dinner rolls last night. I’m not sure how he made the rolls (probably some kind of gluten-free voodoo), but we made the soup together. What I have is more of a generalized list of ingredients more then a recipe. Soup is one of those dishes where everything is just done to taste, so measuring doesn’t exactly happen. I would say take every ‘measurement’ I give with a grain of salt and just play with what suits your taste buds!
Recipe: Vegan Creamy Tomato Soup
2 cans tomato sauce
3 roma tomatoes, chopped
a good grip of fresh basil (maybe about a cup)
1 onion, caramelized
2 red bell peppers, roasted
3/4 c. coconut milk (we used vanilla coconut milk, you can’t taste the vanilla)
2 bouillon cubes, any flavor
1 TBS fresh oregano
1 TBS fresh marjoram
1 tsp fresh thyme
2 TBS garlic, minced
2-3 TBS olive oil
The following to taste:
whatever else that is in your cubbard that smells interesting
Throw everything except the chopped tomatoes, bouillon, and dry spices in the blender. Blend until smooth. Add in the spices and let simmer for about 15 minutes. Taste-test and add more spices or coconut milk as needed.
We found that the soup was a little thick at first, so we added a little (maybe 1/8 c.) of water and a drizzle of olive oil and that helped the consistency quite a bit.
Overall the soup was delicious. I am looking forward to next month when we have pumpkins. Then we will be making pumpkin soup, pie, bread, biscotti… mmmm….