After a long day of cleaning, gardening, and running (3 miles!), the hubs and I came home and wanted something comforting for dinner, so I thought of grilled cheese and tomato soup. Mmm.
Two of my best girlfriends and I had a virtual dinner a few months ago (since we all live in different time zones), and we all made cream of tomato soup, grilled cheese, and 'wedding' salad. I immediately thought of this soup as the one I wanted to make tonight, but since hubby is vegan the soup had to be altered. It turned out fabulously - and less heavy than the creamy version, which was nice. Unfortunately, vegan cheese just cannot compare to the real stuff, so only I ate the grilled cheese filled with Irish Cheddar. Maybe some day there will be a better vegan cheese product... :)
Overall, this recipe is very tasty and easy to whip up, so please give it (or the creamy version) a try! Enjoy!
Fresh Tomato Soup
3-4 Tablespoons olive oil
1 yellow onion, diced (or half of those mega onions)
2 carrots, diced
4-5 cloves garlic, minced
2 Tablespoons flour
1 28-ounce can crushed organic tomatoes (or 2 pounds fresh (in season!), peeled, seeded, and chopped tomatoes)
2 cups vegetable broth (I used 2 vegan (no salt) bouillon cubes and water)
1 Tablespoon tomato paste (but you can do without it if you have to)
1 teaspoon fresh or dried basil
salt and pepper
1.) Sauté the onions and carrots with the olive oil over low heat until they just start to turn translucent. Add the garlic and cook that until you just start to notice its fragrance (a minute or two).
2.) Add the flour and stir for about 20 seconds. Pour in the tomatoes, broth, and tomato paste, and bring to a boil.
3.) Reduce heat, and let simmer for roughly 15 minutes.
4.) Leave the soup as is if you like it chunky; alternatively, you can use an immersion blender or pour parts into a regular blender to smooth the soup, which is how we prefer it.
5.) Add basil. Add salt and pepper to taste.
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