Tomato soup
Aug. 1st, 2015 03:30 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rosefox posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
subtlehouseIngredients
1 cup diced onion (about half an onion, diced)
1 tsp + 1 Tbsp extra virgin olive oil
0.5 c blanched whole almonds, preferably soaked in water for a few hours and then drained
0.5 c water
3 14.5-oz cans diced tomatoes
0.25 cup unsweetened soy milk
1.5 tsp dried basil (or a few tablespoons of fresh, if you have it)
Salt
Freshly ground black pepper
Equipment
Can opener, if needed
Cutting board and knife
Measuring cups and spoons
Nonstick pot
Spatula
Stove (1 burner)
Blender
Instructions
0) Mise en place. Gather your ingredients and tools. Soak the almonds, if you have time. Dice the onion.
1) Prepare the components. Heat 1 tsp olive oil and a few drops of water in the pot over medium-high heat until the water sizzles. Saute the onion for 2 to 3 minutes, stirring often, until softened but not browned; then remove from heat. Meanwhile, combine the almonds, 0.5 c water, and the liquid from the cans of tomatoes in the blender. Blend at high speed until creamy with no almond grittiness.
2) Make the soup. Add the onions and tomatoes to the blender and blend until completely liquified and smooth. Pour the mixture into the pot and heat over medium heat until a bubble or two breaks the surface. Simmer 8 to 10 minutes, frequently stirring and scraping the bottom of the pot, or until the soup darkens slightly. Remove from heat. Stir in soy milk and remaining 1 Tbsp olive oil. Add salt and pepper to taste. Stir in dried basil, if using.
3) Serve and store. Serve hot, garnished with fresh basil, with crackers or grilled cheese sandwiches on the side. Keeps in the fridge for about 1 week. Freezes extremely well.
Sources:
http://veganyumminess.com/creamy-tomato-soup/
1 cup diced onion (about half an onion, diced)
1 tsp + 1 Tbsp extra virgin olive oil
0.5 c blanched whole almonds, preferably soaked in water for a few hours and then drained
0.5 c water
3 14.5-oz cans diced tomatoes
0.25 cup unsweetened soy milk
1.5 tsp dried basil (or a few tablespoons of fresh, if you have it)
Salt
Freshly ground black pepper
Equipment
Can opener, if needed
Cutting board and knife
Measuring cups and spoons
Nonstick pot
Spatula
Stove (1 burner)
Blender
Instructions
0) Mise en place. Gather your ingredients and tools. Soak the almonds, if you have time. Dice the onion.
1) Prepare the components. Heat 1 tsp olive oil and a few drops of water in the pot over medium-high heat until the water sizzles. Saute the onion for 2 to 3 minutes, stirring often, until softened but not browned; then remove from heat. Meanwhile, combine the almonds, 0.5 c water, and the liquid from the cans of tomatoes in the blender. Blend at high speed until creamy with no almond grittiness.
2) Make the soup. Add the onions and tomatoes to the blender and blend until completely liquified and smooth. Pour the mixture into the pot and heat over medium heat until a bubble or two breaks the surface. Simmer 8 to 10 minutes, frequently stirring and scraping the bottom of the pot, or until the soup darkens slightly. Remove from heat. Stir in soy milk and remaining 1 Tbsp olive oil. Add salt and pepper to taste. Stir in dried basil, if using.
3) Serve and store. Serve hot, garnished with fresh basil, with crackers or grilled cheese sandwiches on the side. Keeps in the fridge for about 1 week. Freezes extremely well.
Sources:
http://veganyumminess.com/creamy-tomato-soup/
