Monday, November 14, 2011

Rustic Tomato Soup

Vegan Tomato Soup


Few things can top the flavor combination of a well made tomato soup and a good quality grilled cheese sandwich.  This soup is an easy puree of fresh roma tomatoes, a few vegetables, and some stale hearty bread.  I put it together one afternoon at the end of tomato season when we happened to have some rock hard artisan bread laying around.  I hate to throw away good quality bread, so this was a great fix.  The soup freezes well and makes for an easy week night dinner - just heat on the stove and serve alongside a sandwich or salad.




INGREDIENTS

1-2 pounds of fresh roma tomatoes
1 medium yellow onion - diced
1-2 cups carrots - diced
A few fresh garlic cloves (to taste) - crushed
crushed red pepper flakes
fresh oregano
good quality vegetable stock
One small glug olive oil
A cup or two of good quality, stale bread

  • First, bring a large pot of salted water up to a boil.  Drop the tomatoes in for 30-60 seconds, just long enough to loosen the skins.  Pour into a strainer, peel off and discard the skins.  I didn't bother with getting rid of the seeds, but some people may feel inclined to give the tomatoes a squeeze to get rid of excess seeds.



  • Return pot back to stove and place on medium heat.  
  • Add a small glug of olive oil (about the size of a quarter is sufficient) along with the carrots, onions, and a big pinch of salt.  
  • Sweat vegetables until the onions are translucent and the carrots are soft.   
  • Add the crushed garlic and a teaspoon(ish) of crushed red pepper and stir for another minute or two.
  • Add the de-skinned tomatoes to the pot and cover with vegetable stock/water.  I usually use a couple of cups of stock, a couple of cups of water.  Work with your personal preferences and what you have on hand.
  • Bring to a boil, then immediately reduce to a simmer.


  • Once the soup is at a simmer, tear up the stale bread and toss it in.  Simmer together just long enough for the bread to soften.
  • Add fresh herbs to taste.  I used about 2 tablespoons of fresh oregano.  Some thyme and/or rosemary would have been nice as well. 
  • Puree with an immersion blender.  If you don't have one, batch puree the soup in a blender or food processor, being careful not to burn yourself!  


Season with salt and pepper and enjoy!  This soup is nice served with a small drizzle of olive oil and some fresh, chopped herbs.  A touch of sour cream or a pinch of grated cheese would be nice as well.


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