National Vegetarian Month: Sweet Tomato Soup
I don’t consider myself to be vegetarian, but I do enjoy eating vegetarian dishes because most of the time, they are a lot healthier than traditional dishes. Since October is National Vegetarian Month, I’ll be sharing a new recipe or tip each week to celebrate.
This recipe involves a little bit of chopping, so this might justify breaking out the food processor. It’s totally vegan even though it’s creamy and sweet, so enjoy! This recipe goes quickly if you chop and measure all your ingredients before you start putting it all together. If you chop everything well enough, you won’t have to puree this soup, but you can if you prefer a really smooth tomato soup. If you like tradition, serve this with a grilled cheese sandwich (use any cheese, including non-dairy) or a panini.
– 1 tablespoon olive oil
– 1 yellow onion, finely chopped
– 2 stalks celery, finely chopped
– 1 clove garlic, minced
– 3 carrots, finely chopped
– 1 bay leaf
– ½ cup tomato paste
– 1 pound fresh tomatoes, diced (save the juices)
– 4 cups vegetable broth
– ½ teaspoon salt plus more if needed
– ½ teaspoon black pepper plus more if needed
– 2 tablespoons oat flour
– ½ cup soy milk
– 2 tablespoons raw sugar
– Zest and juice from 1 lemon
– 1 teaspoon apple cider vinegar
– 1 teaspoon chopped fresh dill
1. In a nonstick pot, heat the olive oil on medium-high heat. Add the onion and sauté until soft, about 5 minutes. Add the celery and garlic and sauté for 5 more minutes. Add the carrots, bay leaf, tomato paste, tomatoes, vegetable broth, salt, and pepper. Bring the soup to a boil, then lower the heat to medium-low and let it simmer for 20 minutes.
2. In a small bowl, whisk together the oat flour and soy milk until smooth. Stir into the soup and let it simmer for 10 more minutes.
3. Rinse out that small bowl and add the sugar, lemon zest and juice, and vinegar. Stir together until the sugar dissolves. Add this mixture to the soup. Let the soup simmer for 5 more minutes, then taste. Add more salt and pepper if necessary. Remove the bay leaf. Serve hot sprinkled with fresh dill.
This is an excerpt from The Skinnygirl Dish by Bethenny Frankel, available on Amazon.com.