First post of 2015- Yay! It’s been way too long since my last post. A lot has been going on in my life and unfortunately my little blog has to take a backseat. But I am back with a yummy soup recipe that will warm up these cold winter nights we’ve been having here.
This recipe was inspired by one of my favorite YouTube channels Raw.Vegan.Not Gross. It is back for a new season but this time they are actually cooking the food. It is still all vegan but minus the raw part. I enjoy eating raw foods for breakfast and lunch but when it’s time for dinner, especially in the fall/winter, I look forward to something cooked. I am happy to see they are branching out and turning up the heat. Literally. So without further ado here is my rendition on this roasted tomato and garlic soup. Bon appetit!
- 8 medium fresh tomatoes (I used Vine and Heirloom)
- 2 shallots
- 2 heads garlic
- 1 cup basil
- 1 tbsp E.V.O.O.
- 1 tsp Italian seasoning
- 1 tsp Himalayan sea salt
- 1 quart organic vegetable stock (I used homemade)
- 12 oz organic tomato paste
- 1 cup cooked red lentils
- 1 tsp cayenne pepper
- salt and pepper (to taste)
Vegan "Parmesan" Cheese
- 1/4 cup nutritional yeast
- 1/2 cup unsalted raw almonds
- 1/2 cup unsalted raw cashews
- 1 tbsp garlic powder
- 1 tsp Himalayan sea salt
Preheat oven to 400. Roughly chop tomatoes, shallots and basil then toss in a bowl with olive oil, Italian seasoning and salt. Coat the vegetables until all are nicely covered with oil. Place on a lined baking sheet and roast for 40-45mins. Keeping an eye on them so they don’t burn.
Roast the garlic by slicing off the bottom of the bulb, then cover with some olive oil and roast face down on a separate sheet. I happen to have a garlic roaster so I just used that.
While the veggies are toasting heat the vegetable stock and tomato paste in a large pot on medium until the paste has dissolved evenly throughout the stock. Turn heat to low.
When the vegetables are finished roasting throw them and the juices from roasting into the stock pot.
When the garlic is finished roasting let it cool so you can squeeze the cloves from the skin. When all the cloves are extracted place them in to pot along with a few springs of basil.
Turn the pot off and let cool to room temperature. At this point I cooked the lentils according to the instructions on the back.
Once at room temperature take an emulsifier and puree soup until smooth and creamy.
Turn the heat back to medium and let it warm through. Add in lentils, cayenne and some chopped basil. Sprinkle with a little vegan “parmesan” cheese and enjoy!
Vegan “Parmesan” Cheese:
Blend all ingredients in a food processer until it reaches a grated “cheese” like consistency.
Store in an air tight container for up to 3weeks. Great on salads, soups, veggies and more!