Monday, October 8, 2012

Creamy Tomato Soup


vegan, gluten free, soy free, nut free, low fat

Nothing is more nostalgic than tomato soup. After playing outside for hours in the winter snow, my mom would beg us to come in for dinner, never an easy task, but creamy tomato soup and gooey grilled cheese did the trick. I remember sitting down to the table with my sleeve of Ritz crackers. I'd crush all those crackers, good and crumbly, right into my bowl. That soup would warm my insides with the perfect blend of tomatoey sweetness and creamy smoothness. Of course, us vegans roll our eyes thinking those days are long gone but NO SkinnyFig is here to bring back nostalgic kitchen recipes. I mastered this soup perfectly and it will melt any winter chill. No added fats. No actual cream. Just healthy warm savory soup.

Creamy Tomato Soup
Serves 6

2 cans crushed tomatoes
2 cups garbanzo beans (about 2 cans)
4 cups low sodium vegetable broth
¼ cup olive oil
2 med carrots
3 stalks celery
1 med red onion
½ med red pepper
1 cup frozen corn
2 slices of gluten free bread
3 cloves minced garlic
2 bay leaves
1 ½ Tbls basil
1 tsp paprika
½ tsp chipotle chili powder
1 tsp soy sauce
dash of pepper

Combine the broth and (cooked or canned) garbanzo beans in a large pot. Bring to a bowl then add bay leaves and let simmer. Slice and chop carrots, celery, red pepper and onions. Place into frying pan with oil, minced garlic and corn. Saute over low heat for about 10 min until carrots are tender. Remove bay leaves from broth then add vegetable mixture into soup along with the crushed tomatoes and basil, paprika, chili powder, soy sauce and pepper. Bring to a boil once again then simmer for another 5 minutes or so. Take off heat. Gently ladle soup into blender (preferably a blender that can handle extreme temperatures), add bread slices and blend on LOW. Very slowly increase speed if necessary. Be careful...the first time I did this I had molten soup spewing in all directions. Keep your blender speed on the safe side. Blend until smooth. I would blend in small amounts and pour over into a pot. I served this soup with a spoon full of grilled corn on top but that was more to please the eyes than anything.

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