Tuesday, February 4, 2014

Cream of Tomato Soup

This soup is thick and rich and creamy and perfect for a soup and sandwich lunch on a cold winter's day.  It does take a little time to make, but the flavour and the texture that comes from reducing all the ingredients down is well worth the wait.

- 2 cups chopped cherry tomatoes (or plum tomatoes)
- 2 tbsp oil
- 1 sweet onion, diced
- 4 cloves garlic, minced
- 4 stems of fresh thyme
- 1/2 cup diced carrot
- 1/4 cup red lentils
- 4 cups vegetable stock
- 1 28 oz can diced tomatoes
- 1 can light coconut milk
- salt and pepper to taste

1. Make a tomato paste: Place chopped cherry tomatoes in a small saucepan.  Bring to bubbling over medium heat and cook, uncovered, for 10-12 mins, until thickened and tomatoes have broken down.  Mash with a spoon as they cook.
2. Use a spoon to push the tomato mixture through a fine sieve until just the skins and seeds are left behind.  It will yield about 3/4 cup.
3. While tomatoes are cooking, sauté onions with a large pinch of salt over medium heat in a large pot for 5-7 mins, until softened.  Add garlic, thyme, carrot, and lentils and sauté for 2 mins more.
4. Add stock, canned tomatoes (juice and all), and the cherry tomato paste.  Bring to bubbling over high heat, then reduce heat to medium and cook uncovered for about 40 mins, or until liquid has reduced by a third and veggies are barely covered.  REMOVE THYME STEMS.
5. Blend with an immersion blender, or in batches in a blender, until very smooth.  Return to heat and add coconut milk.  Mix well.  Heat through, and season to taste with salt and pepper.  Serve.


Renard Moreau said...

[ Smiles ] I LOVE a tasty vegan soup!

Jeannie said...

This looks awesome!

NBMaggie said...

It is good to be able to access new recipes on your site...you were missed.

Both soup recipes this year are the kind of rib-stickers that I enjoy this time of year. Thanks for taking the time to post. Now I'm going to take the time to make the Cream of Tomato soup. Weather here in Toronto is snowy and miserable; this soup along with a grilled Daiya will brighten the day. I have all the ingredients on hand so it was meant to be.

Poame said...


Lisa Le said...

I've never cooked with cherry tomatoes, I always thought that they were better eaten fresh and raw. I may experiment with making tomato paste with just regular tomatoes though. I'm glad to see you posting still =) I was volunteering at the Toronto Vegetarian Association and I mentioned that you were posting again a bunch of people got excited.

Sounds like a great, flavourful and creamy soup. I'll have to give your version a try =)

Christine @ pressure cooker reviews said...

I love this soup! I use a trick from some of your other soup recipes and put a bit of crushed red pepper in this to add a little spice. Very tasty!

Corrin Radd said...

We made this today and enjoyed it--really nice that you found a way to get some protein into a tomato soup.