Just when we thought we’d be getting an early spring, another deep freeze sets in. Go figure. While we love fluffy snow and the fun activities winter brings, we’ll admit we’re getting a little tired of mother nature’s mood swings. Ten degrees one day and minus twenty the next? No, thank you, momma nature. Can we get an “Amen”?
While we aren’t thrilled about the weather outside, it does give us the perfect excuse to brew up homemade soup inside. Tomato soup is SUCH a comfort food classic. We love everything about it. The flavours, the smooth, creamy texture, the way it warms us to our cores. We are particular fans of it when paired with grilled cheese. (Regular cheese for those non-vegans, or with a vegan cheese that you enjoy! Either way!)
We didn’t pair today’s recipe with grilled cheese, though. We were looking for something a little lighter and healthier. If you’re looking for the same, chickpea croutons are a great option. They add a bit of fibre and protein and great flavour to your soup! We’ve really been loving chickpea croutons on everything lately, particularly salads and soups. They’re so versatile!
This recipe was sort of an accident. Initially, we had intended to follow a recipe from Oh She Glows. The thing about following recipes is you should always read them through entirely before beginning. Seriously. You don’t want to get started and then realize you don’t have all the equipment or ingredients that are necessary. Lucky for us, we caught ourselves early on in the process and had enough other ingredients on hand to wing it. What we ended up with was “the best tomato soup I’ve ever had” from a boyfriend who doesn’t even like tomato soup. So, our little accident worked out in the end!
When you make the soup, the longer you allow the soup to simmer on low, the better it’ll blend and become creamy. Right away, it may look like the almond milk hasn’t fully blended in, but the longer you leave it, the better it’ll be. Plus, it gives all the spices a chance to mingle, resulting in a more flavourful end result!
- 1 small yellow onion
- 2 cloves garlic
- 1 tbsp olive oil
- 1 can whole tomatoes
- 1 can tomato paste
- 1/3 cup oil packed sundried tomatoes
- 2 c milk (we used almond, but any should work!)
- 2 c water
- Italian spice
- Garlic powder
- Onion powder
- Chilli flakes
- Place onion and garlic in large sauce pan with olive oil and Sautee onion until onion has become translucent.
- Add spices and sautee a minute longer.
- Add whole tomatoes, tomato paste, sundried tomatoes, milk and water.
- Allow everything to simmer, stirring occasionally, and slightly mash the whole tomatoes with your spoon.
- Remove from heat and blend with an immersion blender to smooth out the soup. (You can also transfer to a regular blender if you don’t have an immersion blender on hand)
- Return to heat, and allow to simmer until the ingredients are well blended.
- Taste and add additional seasonings as you wish. We like lots of chilli flakes!
- Serve! We topped with chickpea croutons but use any toppings or sides you wish!