With low 60’s in the forecast for this week (after weeks of summer like weather!), I thought soup was a must for our dinner meal plan!
And all that summer like weather I just mentioned? Well, it just kept producing those tomatoes! My plants were producing and my mother in laws were producing- which meant I had an over abundance of tomatoes to use up.
Before going vegan, I had loved a fresh tomato parmesan soup that I once made. This soup is inspired by that recipe!
This soup will take a bit of planning but it is worth it. Even my daughter ate it and gave a thumbs up ! Score one for mom.
Rich tomato cream soup and crusty bread – doesn’t that sound like a recipe for a cozy fall night?
If you don’t have fresh tomatoes around, feel free to substitute canned.
But if you have fresh – it does take that fresh garden taste up a notch! Kinda like homemade salsa! Fresh in season produce is ummm, uummm good (anyone else grow up with that well known soup phrase?!)
And there is a secret ingredient for the cream! Aquafaba. Yes, we have created yet another way to use that versatile chickpea juice.
You will want to use your favorite vegan parm recipe. I used this easy one from Minimalist Baker. It is super easy with only 3 ingredients.
Let’s make vegan tomato cream soup! If you make this, tag @badtothebowl on social media.
Vegan Tomato ‘Cream’ Soup
Fresh from the garden creamy tomato soup!
Ingredients
- 32 oz. fresh chopped tomatoes
- 3/4 cup chopped sweet onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 3 cups veggie broth
- 2 cloves minced garlic
- 1 Tblsp dried basil
- 1 t. dried oregano
- pinch of pepper
- PARMESAN ROUX follows below:
- 1 cup aquafaba cream (*see note below)
- 2 Tblsp coconut oil
- 3 Tblsp gluten free flour
- 1/2 cup vegan parmesan (**see note below)
- 1/4 t. salt
- 1/8 t. pepper
Instructions
- Add your tomatoes, onion, celery, carrot and garlic to large stockpot and water sauté for 3 – 5 minutes. Add in tomatoes, broth, basil, oregano and pepper. Bring to boil. Lower heat, cover and simmer for 20 – 30 minutes until your veggies are tender.
- While soup simmers, make your roux. Melt coconut oil in small saucepan and whisk in your flour, salt and pepper. Quickly pour in your aquafaba cream and stir until combined. Remove from heat and stir in your vegan parmesan.
- In batches, stir your roux into your tomato pot.
- In batches again, puree soup in blender.
