For the past month temperatures in the DMV have been hovering between mid-20s to low-40s. I do love winter weather and all the fun you have have with layering, but it’s the wind here that really makes enjoying the outdoors tough.
Gusts wrap around buildings and down the streets strong enough to almost knock you over. If nothing they just freeze your ears and finger off. Haha. Needless to say we are not getting our typical outdoor run in because it’s not worth the ear-aches that follow, even if you’re well bundled. Well at least that’s the excuse we’ve been giving each other.
However on the positive end it’s almost Friday and all the chilly weather is perfect for soups on soups!
It’s no surprise that I am a soup-fiend. It doesn’t really matter the kind, just that it’s warm, comforting, and (typically) an easy meal to prepare. During the winter months I feel like I make soup at least once a week. It’s the perfect dish for leftovers and can be dressed up or down depending on your cravings. Enjoy a small bowl as a starter, make it a main meal like with a chili, or even a side dish like with a toasty grilled cheese sandwich! Mmm, now that’s good eating.
Growing up my mother always had a backyard garden. The garden would yield more than enough squashes, eggplants, potatoes, sweet potatoes, lettuce, beets, peppers, onions, and of course TONS of tomatoes. I know tomatoes are a summer vegetable, but every time I look into the backyard I see the garden—currently lifeless and covered with morning frost—and find myself craving fresh, juicy tomatoes. Since it's not tomato season we’re using canned tomatoes today but come summer we’ll be all about those garden-to-table delights.
So on this 33 degree (and dropping) Thursday evening you’ll find us cozied up with bowls of classic, comforting Gluten-Free, Vegan Creamy Tomato Soup!
Why plain tomato soup? Well frankly it's delicious and I’m never satisfied when I purchase cans or containers from grocery stores. It's always either too sweet or not creamy enough. Plus it’s generally more expensive than making a huge batch from scratch.
Tomato soup is one of those recipes only using a handful of ingredients and is naturally simple. Chop ingredients, toss in pot, and simmer. The food processing is optional, though we prefer it.
Each spoonful is savory, hearty and flavorfully fresh tomato-filled! Say that five times fast. :)
However you serve it whether it be as an appetizer, entree or side dish, this soup is sure to be a crowd-pleasers. Take it even one step further with some optional but always recommended toppings like croutons, garlic toast, cheese, or crackers.
GLUTEN-FREE, VEGAN CREAMY TOMATO SOUP
- 1 tbsp vegan butter substitute
- 1 tbsp olive oil
- 1 medium onion, sliced
- 3 tbsp garlic, minced
- 5 cups canned whole tomatoes, undrained
- 1 cup water
- 1 cup coconut cream
- 1 tbsp granulated sugar
- 1/2 tsp red pepper flakes
- 1/2 tsp celery seed
- 1/2 tsp dried oregano
- Salt and pepper to taste
Optional Additions (check if Vegan applicable)
- Gluten-free bread (like Schar Gluten Free ParBaked Baguettes)
- Gluten-free croutons (like Ian’s Gluten Free Italian Style Croutons)
- Gluten-free crackers
- Vegan shredded cheese
- Melt butter and oil in a large pot.
- Add onion and garlic cooking over medium heat until softened, stirring occasionally.
- Add tomatoes (including the juice), water, cream, and remaining ingredients.
- Bring the soup to a boil over medium-high heat, stirring occasionally and breaking down the tomatoes with the back of your soup ladle.
- Reduce to medium-low and simmer for 10 minutes.
- Transfer soup to a large food processor or transfer in batches to a smaller blender and puree until smooth.
- Rinse the pot then return soup.
- Ladle portions and serve with bread, croutons, and shredded vegan cheese (optional) n1.
n1. To take this recipe to the next level, serve with grilled cheese sandwich slices. Chao Creamy Original Cheese Slices by Field Roast are perfect for this!