Sunday, September 14, 2008
"Cream" of Tomato and Basil Soup
Last night I made tomato basil soup using my vitamix, but any blender, or even immersion blender, will work just as well. This is one of those go-to recipes that take just a minute or two, are sure-fire crowd and kid pleasers, and can be made from items you have in your pantry. This recipe is adapted from the vitamix website.
Tomato - Basil Soup
6 oz can of tomato paste
1/2 large onion
1 carrot, chunked
1 small baked potato (with skin)
1 clove garlic
1/2 tsp celery salt
1/4 tsp red pepper flakes
4 Knorr veggie bouillion cubes (I like Vogue Vege Base better)
4 C boiling water
1 tsp dried basil
fresh basil leaves for garnish
1/2 cup non-dairy creamer (optional)
Microwave onion, carrot and potato till cooked. Place everything except the creamer in the blender and whiz until pureed. Stir in the non-dairy creamer at the end, and garnish with fresh basil leaves.
Note: This is yummy with 2 Tbs butter blended in during non-fast periods. If your soup is too thin for your taste, use a bigger potato, or even two. The potato gives a texture and a creaminess reminiscent of dairy products. For more creaminess, add 3 or 4 almonds and whiz until they are completely pureed - this is best done in a high-powered blender like a Vitamix or a K-Tec. The almonds give a creamy mouth feel, just like cream, and do not alter the flavor much. This recipe multiplies very well.
Serve this with a sandwich. We ate quesadillas with refried black beans, salsa and vegan cheese with it.
Makes four large bowls