It is a snowy Seattle day in March and spring seems to be lost on its way to the Pacific Northwest. I’m yearning for the flavors of summer, but I’m savoring the fireplace and enjoying the winter white. Compromise! How about a warm bowl of creamy soup built on a favorite flavor of summer: tomatoes. Simmer with herbs and blend with sweet oven-roasted onions, garlic, and carrots.
Vegan Cream of Tomato Soup with Croutons
In a large stewpot, simmer for 1 hour:
1 14.5 oz can chopped tomatoes
1 14.5 oz can tomato sauce
3 bay leaves
1 tsp. fennel seed
1 tsp. sugar
1 tsp. salt substitute (such as Braggs Liquid Aminos)
Meanwhile, put the following in a baking dish, cover tightly with foil and bake in oven for 1.5 hour at 350 degrees:
1 carrot- cut into 4 or 5 pieces
2 sliced onions
8 cloves garlic
1 C. vegetable broth (or 1 C. water and 1 Tbsp. Better than Buillion- Vegetable)
Remove bay leaves from soup. Process the vegetables in food processor or with hand processor and add to tomato mixture. If you like it smooth, use your hand processor to process everything in the pot. Add 2 cups of non-dairy milk of your choice (I use almond, but soy works. Just use your favorite non-sweetened milk)
For croutons, cut up several slices of good non-oil based bread (Dave’s Goodseed is my favorite). Toss with 1 tsp. oregano or your favorite Italian spice mix and toast on foil at 325 oven, checking and turning until they are croutons.
Serve soup warm with croutons and chopped parsley.