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Posted by on Apr 28, 2013 in Recipes, Soup, Vegan | 0 comments

Vegan Tomato Basil Soup

Vegan Tomato Basil Soup

Sandra’s Vegan Roasted Tomato and Basil Soup
Serves 6
Roasting vegetables gives a lot of depth of flavor, so be sure to include this step if you have the time. Lots of great complementary flavors in this one...and it's vegan!
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Prep Time
2 hr 30 min
Cook Time
10 min
Total Time
2 hr 40 min
Prep Time
2 hr 30 min
Cook Time
10 min
Total Time
2 hr 40 min
Ingredients
  1. 8 -10 medium ripe tomatoes seeded cut into quarters
  2. 1 large sweet red pepper cut in large chunks
  3. 2 15-oz cans organic diced tomatoes including the juice
  4. 4 cups vegetable broth
  5. 2 cups organic yellow onions, chopped (about 2 medium onions)
  6. 1 cup firmly packed finely chopped fresh basil leaves
  7. 1/2 cup sun dried tomatoes
  8. 1/4 cup cold pressed extra virgin olive oil
  9. 1/4 cup finely chopped fresh garlic (about 8 large cloves)
  10. 1/4 cup raw macadamias (optional - see note in post)
  11. 2 - 4 pitted dates or 1 - 2 Tbsp agave to taste (optional - see note in post. Omit if alkaline)
  12. 2 tsp fresh thyme leaves (I use lemon thyme)
  13. 2 tsp Celtic sea salt
  14. 1/2 tsp crushed dried red chilli pepper flakes (optional - omit if alkaline)
  15. freshly ground black pepper to taste
Instructions
  1. • Preheat oven to 200 / 400 degrees.
  2. • Toss together the sweet peppers, tomato halves, 1/4 C of the olive oil, 1 tsp of the salt and a sprinkle of cracked pepper.
  3. • Spread in single layer on a baking sheet and roast for about an hour.
  4. • Give them a good toss a couple of times during the cooking time to get an even roast.
  5. • In a large pot, saute the onions and garlic in a couple of tablespoons of olive oil, 1 tsp of the sea salt and the red pepper flakes for about 10 minutes just until the onions just start to brown.
  6. • Add in the canned tomatoes with all of their juices, the basil, thyme and vegetable broth.
  7. • Add in the oven-roasted peppers and tomatoes with all of their juices and the sun dried tomatoes.
  8. • Bring this mixture to a boil and simmer uncovered for about 30 minutes.
  9. • Place the mixture in your blender (I use a Vitamix) in batches with the macadamias and the agave until smooth and creamy.
  10. • Season to taste and serve with crusty bread or a scoop of your favorite grain.
Notes
  1. Thanks to The Blender Girl for the recipe!
Adapted from Healthy Blender Recipes
Learn2Blend http://learn2blend.com/

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