Wednesday, April 26, 2017

vegan tomato basil soup... 1 hour and 30 minutes

 the goods:

24 tomatoes
1 red onion, diced
4 garlic cloves, minced
1 tablespoon olive oil, plus more for drizzling
1 and 3/4 teaspoons salt
1/2 teaspoon pepper
1 teaspoon onion powder
2 teaspoons sugar
2 handfuls fresh basil leaves
1/2 cup full-fat coconut milk
Preheat oven to 350 degrees. Wash and core all the tomatoes and place them bottom-side-up in rimmed baking dishes or on rimmed baking sheets. Drizzle with olive oil. Roast until the skin starts to wrinkle and separate, about 45 minutes. Once tomatoes are cool enough to handle, use your hands to remove the skin.
In a large soup pot, heat 1 tablespoon olive oil over medium heat. Add onion and garlic, and saute until onion softens and starts to brown a bit. Add the tomatoes and their juices and  bring to a boil. Reduce heat to a simmer and cook for about 25 minutes to allow the flavors to blend. Season with salt, pepper, onion powder, and sugar. Add basil and coconut milk and stir well to combine.
Remove from heat and blend using an immersion blender, or in batches in your blender (use caution when blending hot liquids - remove cap to allow steam to escape and place towel over the top to catch splatters). Serve with additional basil and pepper.

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