Creamy Tomato Basil Soup

Serve

Soup is a comforting food. It warms and soothes me, no matter the weather. Soup and a sandwich, soup and salad, soup and crackers, croutons or bread. It can be a healthy, filling and economical addition to any menu. This is a delicious, simple to make recipe that uses just a handful of ingredients.

Creamy Tomato Basil Soup

adapted from a recipe by Allison Rivers Samson

2 tablespoons olive oil

1 tablespoon vegan margarine

1 cup chopped onions

3 1/2 cups vegetable broth

28 oz. can fire roasted diced tomatoes, undrained

2 teaspoons maple syrup

1/2 cup raw cashews

1/2 cup water

1 teaspoon rice vinegar

1/4 cup fresh basil chiffonade

Salt and freshly ground black pepper

Saute.2

Saute the onion in a 4 quart pot in the oil and margarine until translucent (about 7 minutes).

Simmer.2

Add tomatoes, broth and maple syrup. Bring to a low boil, then simmer for 15 minutes, uncovered.

Grind

In a dry food processor, grind cashews to a fine powder, then blend with water and vinegar. Add the mixture to the pot and blend well with an immersion blender or (carefully) in a high speed tabletop blender, in batches. Simmer another five minutes or so, stirring until heated through.

Chiffonade

Taste for salt. Depending on the tomatoes and vegetable broth you use, you may not need to add any salt. Sprinkle with black pepper and basil chiffonade just before serving.

Closeup

Cheesy Broccoli Soup

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It’s still winter where I live, in sunny Florida. Happily, our little cold snaps are short-lived. This is great weather for curling up in a blanket with a hot bowl of nourishing soup.

This broccoli soup is refreshingly light as compared to the traditional butter, milk and cheese recipe many of us grew up with. It is thickened by the puree of vegetables, and lightly finished with a rich and flavorful blend of cashews, silken tofu and seasonings  combined to create a wonderfully cheese-like experience that compliments vegetables, nachos, pizza, tofu scramble, and many other dishes.

Broccoli Soup

  • 1 tbsp. Canola oil
  • 1 White onion, chopped
  • 2 stalks Celery, chopped
  • 1 ½ pounds Broccoli
  • 4 cups Vegetable stock
  • ½ tsp. Sea salt
  • ¼ tsp. Fresh ground black pepper
  • 1 ½ cups Spinach leaves, fresh, packed
  • 1/2 recipe Cheezy Sauce (see below)
1.Trim and chop broccoli, including stems, reserving 2 cups of florets.
2.In a large soup pot, saute onions and celery in canola oil until transluscent, about 10 minutes.
3.Add broccoli, except reserved floret, and stir in stock, salt and pepper. : Cover and bring to simmer over high heat. Decrease heat to medium-low and simmer 20 minutes, until very tender.
4.Stir in spinach and continue to simmer until wilted. Puree with immersion blender until smooth.: Add broccoli florets and simmer until tender.
5.Drizzle individual servings with cheezy sauce and serve immediately. Yields 4-6 servings.

Cheezy Sauce

Ingredients

  • 1 cup Cashews, raw
  • 12 oz. Soft, silken tofu
  • ¼ tsp. Garlic powder
  • ¼ tsp. Onion powder
  • ¼ tsp. Turmeric
  • ½ tsp. Yellow miso
  • ½ tsp. Paprika
  • ½ tsp. Salt
  • ¼ tsp. Chipotle powder
  • 2 tsp. Olive oil
  • 2 tbsp. Nutritional yeast
  • 3 tbsp. Water

Method:

1.In a small pot, cover the cashews with water, and boil for about 8 minutes to soften. Drain and let cool.
2.In a food processor, process cashews until they’re finely ground. Add remaining ingredients and process until smooth.