Vegan Tomato Basil Soup with ROASTED Peppers and Onions
Adjusting to removing dairy from your diet does take time. One of my favorite dishes growing up was tomato soup with grilled cheese. I usually bought Campbell’s and would add milk instead of water when making it. I would take whole wheat bread and toast cheddar in the midst of it. Through my training and studies, tomato soup and grilled cheese were a staple for many years. Learning a staple for a vegan tomato basil soup option has been a journey.
Rethinking my approach to food
Slowly, as I began to rethink my approach to eating in new ways, I’ve come to understand that a large amount of dairy doesn’t make sense for me personally. At the least of this is that many of us lose our capacity to digest milk and signs as we grow older. Some conservative estimates say up to 70%. On the other hand, the most concerning is how dairy farms generate the available dairy today. I would encourage you to explore if you do not already have dairy alternatives. In addition, you can read more about the concerns with dairy here from PCRM.
Sheet Pan Cooking
One of the secrets to this delicious recipe is to roast the vegetables before making the soup. Slow roasting the tomatoes, onions, and peppers allows a sweet flavor to emerge. In the summer months, as the gardens close, tomatoes on the vine are so rich in flavor and color. It can be a delight to find different recipes to use with them.
Below is a video tutorial and a recipe demo describing the techniques I utilize to create this vegan creamy tomato basil soup. I am also sharing a kale salad that can be paired with it. Between the lycopene in tomatoes and the vital minerals found in kale, this combination provides a rich resource to support our health. In conclusion, eating plant-based does not have to be boring or with any loss of taste or flavor. I think, in many cases, it will have more.
Here is the recipe – Let’s get cooking!
As always, please adjust the recipe to something that works for you.
I have also enjoyed reinventing recipes that were previously mainstays in our home, and this recipe is just that. Roasting provides an excellent, sweet quality. You can add any fresh or dried herbs that you have. I hope you enjoy it!
The Silpat baking pad is one of my favorite “extras” in the kitchen. It comes in handy when cooking, and I want to keep the steam in my roasting pan that did not come with a lid! Enjoy.
1cup of red and yellow pepper sliced into quarters
1/4cup of fresh basil
1 teaspoon olive oil (optional)
2cups plant milk of your choice
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon salt (to your palate )
Instructions
Preheat the oven to 350°. Place the onions, peppers, tomato, and basil onto a roasting pan and cover. Or use a silpat, as noted below, to cover the roasting pan, as it also works great.
Allow the vegetables to cook for 30 minutes at 350°.
Remove from the oven and place into a blender with the olive oil, spices, and plant milk. Purée between 30 and 60 seconds, depending on how thick and chunky the consistency of the soup you would like.
Top with sliced basil and plant yogurt as desired. The soup will keep for several days in the fridge.
Prep Time:10 minutes
Cook Time:30 minutes
Dr. Siri Chand
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May your life be nourished and vital!
*Please note as an amazon affiliate, I earn from qualifying purchases which means I will receive a small fee if you purchase them. I have only included things I truly use. This post is for educational and informational purposes only and solely as a self-help tool for your own use. I am not providing medical, psychological, or nutrition therapy advice. You should not use this information to diagnose or treat any health problems or illnesses without consulting your own medical practitioner. Always seek the advice of your own medical practitioner and/or mental health provider about your specific health situation. For my full Disclaimer, please go here.
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