Vegan Tomato Soup with Roasted Garlic and Jalapeno

My brother has been vegan for over a year now. He does it for all the right reasons – the industrialization of food has gotten out of hand, its sustainable, and humans are the only creature on earth that puts their most basic desires over the most basic needs of other creatures.

I’m totally down with the message. I tried it. It’s really hard. For now, I’m just trying to avoid eating other mammals. I figure I’m doing a bit of my part.

But occasionally I do make a super delicious vegan meal. And this one had a bonus cuz I had about 6 pounds of tomatoes from the past two weeks of my CSA boxes (community shared agriculture – its very trendy right now) that I needed to use.

Also, post-Labor Day has gotten me believing its Fall now. It’s still 75 degrees. But Fall is coming (eventually) and that brings brisk weather and brisk weather calls for warm tomato soup.

So we made tomato soup to freeze for Fall/Winter and we vegan-ized it! (Then ate a bowl of it in 75 degree heat with non-vegan toaster oven quesadillas for dipping and a big spoonful of Greek yogurt. Oops.)

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Vegan Tomato Soup with Roasted Garlic and Jalapeno
(Adapted from Cooking Light’s “Fresh Tomato Soup” recipe from October 2008, “Melanie’s Garden Tomato Soup” recipe from June 1999, and this Oh She Glows recipe – which I also intend to make.)

What you’ll need:
1 head garlic
1-2 jalapeno, mostly seeded and halved (I used one and there was very little heat)
1 large carrot (or 2 medium), chopped
3 tsp olive oil, divided
1 large onion (or 2 medium), diced
1/2-1 tbsp dried basil (or fresh if not intending to freeze)
3 pounds garden tomatoes, cut into wedges
1 1/2 tbsp tomato paste
2 1/2 cups vegetable stock
1 tsp salt
1/2 tsp black pepper

Directions:
1. Preheat oven to 400 degrees. Peel loose skin from garlic, chop head off of bulb and place on baking sheet along with seeded jalapeno and chopped carrot, drizzle with 2 tsp olive oil. Roast for 35 min (take out jalapeno and carrot when tender, keep garlic in for full 35 min). Let cool 5-10 min, squeeze garlic from bulb and reserve (along with jalapeno and carrot).
2. In a large pot, heat remaining 1 tsp of olive oil and add diced onion, dried basil, and roasted garlic, jalapeno and carrot. Cook 4 min, stirring frequently.
3. Add the tomatoes, tomato paste, vegetable stock, and S&P and bring to a boil, stirring occasionally. Reduce heat; Simmer 15-20 min. Use immersion blender to blend smooth. (Or process in batches in food processor.)

Serve hot in 1 cup servings with 1-2 tbsp fat free Greek yogurt or sour cream(vegans omit, duh) and fresh basil. Pairs well with microwave quesadillas or grilled cheese and cheap wine.

If freezing, pour into quart-sized freezer-proof containers immersed in ice water. Stir to release heat, cooling slightly and immediately freeze. Will keep in freezer for 4-6 months.

(Side note: Sorry no pics again. I’m working on it.)
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