When I was in college my good friend Meg used to make an absolutely incredible tomato soup, which was perfect on a cold winter night. What I most appreciated about this version of tomato soup is that it actually tasted like tomatoes. It didn’t taste sweet or fake like the stuff from a can, and it was so comforting.
As much as I love the original version, I just can’t eat as much dairy as I used to. I am a lover of cheese and cream and all the good things, but cheese and cream and all the good things are not a lover of me. Too much dairy generally means I get congested and slightly nauseated. It’s not exactly the greatest feeling in the world. Hard cheese don’t bother me as much, but aged cheese and high-fat dairy like cream are definitely something I only eat rarely.
I had been craving Meg’s tomato soup for a very long time so I finally asked her the recipe knowing I could alter it to make the recipe Heather friendly, which turned out to be vegan friendly. It did not disappoint. In fact, it greatly satisfied. I am so happy with how this turned out. Perfectly creamy, and none of the dairy.
- 3 tbsp olive oil, earth balance, or other preferred vegetable oil
- 1 lb plum tomatoes (or any other) roughly chopped
- 2 – 3 medium potatoes or 1-2 large potatoes
- 3 3/4 cups vegan vegetable stock (I used a bullion)
- 1/2 cup ground almonds
- 2/3 cup rice, hemp, flax or other unflavored milk of your choice
- 2 tbspn fresh basil
- salt and pepper to taste
- Peel and skin potatoes and cut into cubes.
- Chop tomatoes
- Add olive oil in a large pot. Add potatoes and cook for 5 minutes, stirring frequently.
- Add tomatoes to pot and cook for 5 minutes, stirring frequently.
- Add stock and simmer until potatoes can be pierced with a fork easily.
- While stock and vegetables are simmering, toast the ground almonds under the broiler. This goes very quickly, so keep an eye on them. 1-2 minutes should suffice under a low-broiler heat.
- Place the hot stock and vegetables and ground almonds in a blender (vitamix works great) or add the almonds to the hot stock and vegetables in the large pot, and use an immersion blender. Blend until smooth.
- Cook for a minute or so longer (you may want to cook longer if you used other tomatoes besides plum and it’s really watery. I cooked mine down an additional 10 minutes or so).
- Shut off and stir in basil and seed/nut milk of your choice
Some people prefer to add in just a little bit of sweetness to this. The original recipe uses 1 tsp. of regular sugar if you are so inclined.
Eat and be merry!