Friday, January 29, 2010

Roasted Tomato Soup

soup!

I just drove for five and half hours through howling winds and blinding snow. Which leaves me with just enough brain power to hug Kat (who I've come to visit), drink beer, and eat some of the Thai food she kindly ordered for me. No brain power left to wax poetic about tomato soup, is what I'm trying to say.

I will just say, this soup is creamy, flavourful, and perfect for the cold snap that is about to descend on those of us who live in Ontario. Cook this up with some crusty bread and get under a blanket close to the fire. Or TV. Or dog. Whatever. Do it. Your mental health will thank you.

Creamy Roasted Tomato Soup

2 cans whole tomatoes (24 ml)
½ red onion, roughly chopped
2 tbsp olive oil
1 cup red lentils
3 bay leaves
3 cups veggie stock
1 cup cashew cream (see notes)
1 tsp thyme
1 tsp basil
salt and pepper to taste

Preheat oven to 350 degrees.

Open cans of tomatoes and take actual tomatoes out of the juice. Keep the juice for later.

Spread tomatoes out on baking sheet with roughly chopped red onion and roast in oven for half an hour.

roasted tomatoes

Heat olive oil over medium heat. Add bay leaves, lentils, thyme, basil, roasted tomatoes and onions. Let cook for five minutes, stirring frequently.

Add tomato juice and veggie stock. Let simmer for approximately 15-20 minutes, until lentils are completely cooked (they'll almost turn to mush). Remove bay leaves.

With an immersion blender (or a regular blender) puree soup until it is completely smooth. Add cashew cream and blend until soup is a uniform texture and colour. Add salt and pepper to taste.

Some Notes:

-The cashew cream is Tal Ronnen's recipe. Reproduced here on Oprah's website.

-Tomorrow morning! CBC radio! Me and Geoff! Reviewing The Conscious Cook! You can listen live on iTunes or afterwards on the CBC radio site.

-More shameless self promotion, I've just been selected to be one of the new contributors to the blog Sew Green. So excited! I'll be posting every once in a while about things that I love that wouldn't work here because they aren't recipe related. I'll let you know when my first post goes up, of course. In the meantime, I highly recommend reading the posts by the other contributors. Lots of great stuff.

J.

9 comments:

HayMarket8 said...

This looks really yummy.

saveyrgeneration said...

will cashew butter work just as effectively?

J. said...

Thanks, Haymarket!

Saveyrgeneration: I wouldn't use cashew butter, no. But I think soymilk or almond milk would work just as well. I'd reduce the amount, though, since it won't be as thick. Maybe try 1/2 a cup to start and add more if needed.

Mary said...

Mmmmm.
It's freaking cold here in Kitchener today..I may just make a big bowl of this and close all the blinds and forget that I can't feel my toes, even in the house :)

autumn said...

i never thought of sneaking some red lentils into tomato soup, but it's a great idea to make it more filling.

janey_emm said...

This was my first vegan recipe, and I think I screwed up. 1 cup canned lentils or 1 cup dried lentils? I picked the latter and boiled the heck outta them, and never got a mush. After pureeing (forever), I eventually got a sludge. Am I a bad cook?

(I am definitely a bad vegan cook, because I used beef stock before I remembered the vegan part. And also some milk, to lighten the sludge. But really, by then, the damage was done.)

J. said...

Mary: Yes, those of us in Ontario need lots of warm recipes this time of year!

Autumn: I have a standard red lentil and tomato soup that I make (if you search the blog for it, there's a recipe from last year) It suits my inclination to sneak protein into everything!

Janey: Oh NO! So sorry it didn't work out for you. I did use dried lentils in my version. Were you using red lentils? They take less time to cook than brown ones and they tend to lose their shape. Otherwise I'm not sure, but I'll certainly give the recipe another try to make sure I wrote everything down correctly.

janey_emm said...

Ooooh. RED lentils. No, that is definitely my fault. I used...uh...let's call them Cupboard Lentils, 'cause that's where I found them and I can't remember what colour they were. Probably not red, though.

Incidentally, Cupboard Lentil Roasted Tomato Soup with Beef Stock and Condensed Milk is DELICIOUS. Thanks for the inspiration! ;)

Heide said...

The soup sounds fantastic. Now I know what I'll have for dinner.