With the air cooling, it’s time once again to dig into some tomato soup. Jack Bishop’s “Creamy Tomato Soup” from A Year in a Vegetarian Kitchen has been a staple in our home for a couple of years now, but I wasn’t sure if it would work since Tommie and I have become vegans — the recipe calls for three tablespoons of butter. Not knowing if the butter was key to the deliciousness, I tentatively swapped in extra-virgin olive oil last night and waited to learn if the dish would taste flat without the diary.
Nope! It was crazy good! Tasted exactly the same. In fact, I liked it better knowing that the dish contained no animal products at all.
If you want a heavenly soup to warm you up on cold nights or to impress dinner guests with, there is no need to look any further:
- 2 28-ounce cans whole tomatoes
- 1 tablespoon light or dark brown sugar
- 2 tablespoons extra-virgin olive oil
- 2 medium leeks, white and light green parts, halved lengthwise, washed, and sliced crosswise into thin strips
- 1 tablespoon double-strength tomato paste
- 1/8 teaspoon finely grated nutmeg
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- Cayenne pepper
- Move an oven rack to the middle position and heat the oven to 475 degrees. Line a large rimmed baking sheet with foil.
- Drain the tomatoes in a strainer set in a bowl to collect the juices. With your fingers, carefully open the tomatoes, one at a time, letting the juices and seeds drop into the strainer. Place the seeded tomatoes on the foil-lined baking sheet. Sprinkle with the brown sugar and roast until the liquid has evaporated and the tomatoes are just beginning to color, about 20 minutes. Discard the seeds in the strainer and reserve the juice in the bowl. You should have about 2 1/2 cups strained tomato juice.
- Heat the olive oil in a large saucepan over medium heat until shimmering. Add the leeks and 1/2 teaspoon salt and cook, stirring often, until the leeks have softened, about 5 minutes. Add the tomato paste and nutmeg and cook, stirring often, for 1 minute. Add the flour and cook, stirring often, for 1 minute. Whisking constantly, add the vegetable broth until the mixture is smooth (without lumps of flour). Add the reserved tomato juice and roasted tomatoes. Bring to a boil, reduce the heat, cover, and simmer to blend the flavors, about 10 minutes.
- Puree the soup in batches in a blender (or puree with an immersion blender in the pot) until perfectly smooth. Return the soup to a clean saucepan and adjust the seasonings, adding salt and cayenne pepper to taste. Warm and serve, or refrigerate in an airtight container for several days and then warm over low heat before serving.
- Post a comment to tell me that you cannot believe you made something that delicious in your own kitchen.