Creamy Brûléed Vegan Tomato Soup

Mmmmm amazing.

Jonathan and I love TOMATO SOUP, NAAN, AND HUMMUS as a quick and easy meal any night of the week.

Problem is finding a delicious creamy vegan soup in the store and homemade soup can be much cheaper and richer made at home.

So last night I scoured recipes. Jonathan picked one that sounded good and then we pulled all our knowledge together to make some soup.

I made the soup. Jonathan needed time to play his new games since he works full time and goes to school. He is usually the passion behind finding the creamier, heartier meals.
Recipes for me are usually simple.


Note: Brûlée in this recipe is to roast in the oven but I'm sure you can garnish with a dollop of coconut creme and tomatoes on top- brûlée with a torch! Ingredient List and Utensil List is at the end of recipe for beauty of blog :)

 

For 5- 1.5 cup servings or 10- 0.75 cup servings

With some good sourdough bread the 1.5 cup serving can be your whole meal

The 0.75 cup serving is pretty filling too but could go with more.

2.5 pounds tomatoes (roma or larger)

  

 My tomatoes were not that beautiful since it is winter and we have no Whole Foods or Sprouts. I can only imagine what this soup would be with in-season Farmer's Market tomatoes.

Cut tomatoes in half. Cut the onion into 1/8's. Add 7-10 whole garlic cloves.

Drop all on a baking sheet with enough oil to keep from sticking.

Sprinkle with Himalayan salt and black peppercorns.

Stick in the oven at 450' for 25 minutes. They will caramelize and be juicy.

I did this wrong. Supposedly, it is better to put the cut side up.

Enjoy the Aroma!

They will look like this when finished.

Throw this in a stock pot with tongs. I poured the extra juice in as well.

Add 3 cups water, 4 Tbsp. Earth Balance Spread, and 3 tsp. Better than Bouillon vegetable stock and bring to a boil.

Reduce heat. Simmer for 20 minutes. Add fresh basil or dried basil if none of your grocery stores or plant stores have fresh basil. Grr.

Immersion Blender time! Jonathan introduced me to this amazing kitchen gadget.

Get the soup as smooth as you want and add 3/4 cup coconut milk.

Use the creamy kind from the can and mix the contents before adding so you get a little bit of everything.

Blend. Then.....

Make it as thick as you want.

Take a tablespoon of cornstarch to a small dish and add enough water to make a thin paste. Mix that well then add to the soup. If you want a thicker soup use another tablespoon of cornstarch.

**The important thing is to add the dry cornstarch to a dish, add the cold water next and then add to the soup to avoid clumps.

Then you have perfect 

Creamy Brûléed Vegan Tomato Soup

Best with Homemade Sourdough Bread.

Ingredients List

2.5 Tbs Tomatoes

3 tsp Better than Bouillon Vegetable Stock  with

3 Cups Water 

4 Tbsp. Earth Balance Spread

1 Onion

7-10 Cloves Garlic

0.5 cup Fresh Basil or a few shakes of Dried Basil

Extra Virgin Olive Oil- enough to keep the veggies from sticking to the pan

0.75 Cup Canned Coconut Milk

Salt and Pepper to Taste

Kitchen Utensil List

Baking sheet

Stock pot

Cutting Board 

Knife

Immersion Blender

Small whisk

Large Ladle 

5- 1.5 Cup Filling Servings

ENJOY. I hope this soup warms your Soul!