Spicy Roasted Tomato Soup

Like I previously posted, I made a vegan spread for my non-vegan mother and stepdad this past Sunday.

When I was brainstorming recipe ideas, I had three main things in mind for what my mom likes

  1. Anything Decadent
  2. Anything Creamy
  3. Anything with Garlic

Now, I’m all over the “anything with garlic” aspect, but the other two aren’t typically what I look for in a meal, and aren’t usually what first comes to mind when most think vegan, so I had to batten down the hatches to make a meal that satisfied both my mom’s favorite meal components, while staying true to my veganism and keeping it all healthy. After all, there was a bit of nitpicky “mom pressure” on my shoulders to make her like my “vegan food.”

One of the first recipes I ever mastered as my very own classic is my rosemary risotto. I used to make it with tons of sharp cheddar, parmesan, and cream, and I made it at least once a week. I hadn’t ventured back to my risotto recipe since I committed myself to recovery and wellness, so I knew that I wanted to vegan-ize it for my mom who adores the recipe. (The vegan version came out DIVINE and I will be sharing tomorrow!)

To go with it, I decided on tomato soup. Not really one for Campbell’s, but a lover of restaurant-quality, creamy, lucious tomato, I’ve been craving a piping hot bowl from one of my favorite hometown restaurants that has since shut down. I know that my mom loves any kind of soup that’s creamy, so voila! Tomato soup was the answer to all three requirements of the birthday feast!

The cauliflower and cannellini beans make the soup creamy, thick, and decadent after everything is pureed, while the black pepper and crushed red pepper flakes give the soup a kick. It’s comfort in a bowl, I tell ya.

Spicy Roasted Tomato Soup

INGREDIENTS:

  • 5 large, vine ripe tomatoes, sliced thinly
  • 1 large can of organic crushed tomatoes
  • 1 large onion, diced
  • 5 large cloves of garlic, minced
  • 1 red bell pepper, diced
  • 1/2 cup canellini beans
  • 1 cup cauliflower florets, fresh or frozen
  • 2 tbsp. balsamic vinegar
  • 2 tbsp. olive oil
  • 1 cup merlot or your favorite red wine
  • 1 container organic, unsalted vegetable broth
  • 1 tsp. crushed red pepper flakes
  • 1 tsp. oregano
  • salt and freshly ground black pepper to taste
  • Basil ribbons for topping

Heat your oven to 400 degrees. Place your sliced fresh tomatoes on a cookie sheet. Drizzle with 1 tbsp. olive oil and top with salt, pepper, and oregano. Bake for about 20 minutes or until skin starts to wrinkle and corners become crispy. While the tomatoes are cooking, heat a large pot over medium heat and add 1 tbsp. olive oil. Add diced onion, pepper, and cauliflower to the oil, and cook until tender, about 7 minutes. Add minced garlic and cannellnini beans and cook a few minutes more. Once veggies are softened and beginning to brown, turn heat to medium-high and add the balsamic vinegar, stirring constantly until the veggies have absorbed the vinegar. Next, add the can of crushed tomatoes, the wine and veggie broth. Stir to incorporate everything. Add the roasted tomatoes from the oven and season with salt, pepper, and red pepper flakes. Simmer over medium heat for at least 30 minutes. Let soup cool, then either use an immersion blender, or a regular blender to puree the soup. Reheat on low heat and season to taste. Serve immediately and top with fresh basil.

This soup is thick, spicy, and flavorful, and is best served with a giant slice of your favorite bakery fresh bread!

Enjoy!

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