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January 5, 2008
Recipe: Hearty Tomato Soup 
We are again eating vegan at home. This time, a modified ETL/Furman -- with moderate, reasonable amounts of salt, sugar, fats and starch.
Tonight, we had a soup based on a recipe from Giada De Laurentiis,
Hearty Tomato Soup with Lemon and Rosemary
When I was ETLing, I really hated tomatoes, and I know why now. One, I was eating them unsalted, and well, they're sweeter with a little salt. Also, they do need some sugar, and carrots work great for that.
I haven't made a lot of changes to the version we made beyond veganizing (olive oil rather than butter, veg broth rather than chicken, and ix nay on the creme fraiche) and pureeing the onion and 1.5 of the carrots.
We both liked the soup a lot but I think it could be improved by adding more garlic and more beans (what isn't improved by more garlic or beans, I ask you), and I think garnishing the soup with a smidge of lemon olive oil might be nice.
Hearty Tomato Soup
2 tablespoons olive oil
1 onion, pureed
2 carrots, most pureed, the rest sliced thin
5 cloves garlic, chopped
1 15-ounce can cannellini (white) beans, drained and rinsed
1 28-ounce can crushed tomatoes
3 cups veggie broth
1 bay leaf
1 sprig of fresh rosemary, plus 1 teaspoon, minced
1/2 teaspoon red pepper flakes
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Zest of one lemon, mincedIn a large soup pot, melt the oil over medium-high heat. Add the onion, carrots, and garlic and cook until tender, about 4 minutes. Add the beans, tomatoes, broth, bay leaf, 1 teaspoon rosemary, and red pepper flakes. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes, covered. Season with salt and pepper.
To serve, ladle the soup into bowls and dollop each bowl with the minced lemon zest and rosemary. Serve immediately.
I'm going to doctor the leftovers up, and I'll report back here on what worked (and didn't).
Happy New Years!
POSTSCRIPT
On reheating, we added another 15oz can of cannellini... and on serving, I added a couple drops of Lemon-Olive Oil. The result was like a cannellini stew, and I love the splash of brightness the lemon oil gives. I give this a big thumbs up.
Posted at January 5, 2008
Comments
Glad to hear it! I know last time you were eating vega, seems like you saw a lot of health benefits. Hope you are well. :-)
Posted by: neca at January 2, 2008 6:44 AM
I made this last night! 2 thumbs up! Having leftovers for a snack today!
Posted by: Amber at January 8, 2008 6:40 AM
I can't wait to have it again, myself!
Posted by: vj 
at January 9, 2008 10:35 AM