Tomato soup is one of America’s comfort foods. Served with grilled cheese sandwiches, it was my favorite lunch. I hadn’t tried to make any in a very long time because cooking vegan, I always thought “but how do I make it creamy?”
One of the advantages of the day job is that I learn so much from the Chef. He taught me a simple way to make tomato soup without adding all the dairy. I’ve taking this basic procedure and added the good things that the Southwest has to offer, chili amarillos and chipotle, along with basil, garlic and onions. Make this soup for one of those really cold winter days. But with the spice, it’s great for a cook-out as well.
- 6 Roma Tomatoes
- 2 Chili Amarillo
- 1 Chipotle chili
- 4 Garlic cloves
- 1/4 inch Ginger
- 2 Bay Leaves
- 3/4 cup Olive Oil
- 4-5 Basil leaves
- 3 tbsp Lemon Juice
- 2 tsp Coriander seeds ground
- S & P to taste
Pre-heat the oven to 375 degrees F.
Cut the tomatoes and chilis in half. De-seed the chili amarillo.
Place the tomatoes, chilis, chipotle, garlic, ginger, bay leaves and olive oil in a deep roasting pan. Cover, and roast in the oven for 45-50 minutes. Uncover and roast for another 5 to ten minutes.
Strain off the liquid and reserve. Remove the bay leaves. Blend the vegetables, basil leaves, and coriander together in a blender, adding enough of the liquid plus water to make the soup smooth. Make it as thick or thin as you want. I like my soup a little on the thick side.
Add the lemon juice and salt and pepper. Adjust seasonings to your liking.
Serve either hot or chilled, garnished with chopped tomatoes, tofutti sour cream, fresh basil leaves or cilantro. Even some fine diced green chilis adds color and flavor.
Enjoy with a grilled cheese sandwich made with Daiya cheese.