Wednesday, June 16, 2010

creamy vegan tomato soup with zucchini fries

remember when i thought 7 zucchini were a lot to make use with? or 5 boxes of blackberries? well how about 29 tomatoes? after using some of them for stuffing peppers yesterday, i decided a soup was the most effective way of minimizing that frightening number. this recipe is adapted from a non vegan version by ina garten.


3 tablespoons extra virgin olive oil
2 medium sized yellow onions, diced
2 carrots, diced
5 cloves garlic, minced
8 roma tomatoes, roughly chopped
3 cups veggie stock
1 tablespoon tomato paste
1/2 cup (packed) fresh basil, roughly chopped
1 1/2 tsps sugar
1 tablespoon salt
2 tsps black pepper
3/4 cup unsweetened soy milk.

heat olive oil on medium-high in a large pot. add onion and carrot and saute for 10 minutes. add garlic and saute an additional minute. add all of the other ingredients except the soy milk and stir well. bring to a boil, then reduce heat to medium-low and allow to simmer uncovered for 30-40 minutes.
add the soymilk and blend the soup using either an immersion blender, a regular blender, a food processor, or a food mill.
serve hot, garnished with julienned basil and/or croutons. for non-vegans you could add a sprinkle of parmesan and/or zucchini fries.

zucchini fries (adapted from a recipe by two peas and their pod):

1 large zucchini, cut in half and then into skinny sticks
2 large egg whites, beaten
1/2 cup bread crumbs
2 tablespoons grated parmesan
1/4 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried parsley
1 tsp paprika
1 tsp salt
1 tsp pepper

(if you don't have the exact herb combo, just incorporate the herbs you have on hand)

preheat the oven at 425 F. spray a baking sheet with cooking spray and set aside.
beat the egg whites in a wide shallow bowl. on a plate, mix the bread crumbs, parmesan, herbs, spices, salt and pepper.
dip the zucchini in the egg, then the bread crumbs, making sure that each stick is well coated. place in a single layer on the greased sheet and bake for 20 minutes, flipping the sticks half way.
serve warm. they're good alone, but better as croutons in the soup.


Natalie said...

This looks great! I'd never think to add carrots to a tomato soup, but I can imagine the sweetness they bring! Can't wait to try this!

Jill said...

I just made this. In the last minute I realized the unsweetened soy milk I'd bought especially to make this soup was vanilla flavored, so I left it out. The soup was still delicious! And the kitchen smells like basil, which is always a plus.

Tomorrow I'm going to make the zucchini fries, but using the Post Punk Kitchen's breading recipe for onion rings so it will be vegan.

Anonymous said...

I just made it as well. I'm new to the vegan thing, and never ate much tomato soup my whole life, so this was different; I subbed the vegetable stock for for vegan vegetable bouillon broth and the soy milk for coconut milk (can't have soy). Eating it now and it's quite good. :)

Anonymous said...

I just made smelled great tried it after purée and WAY too much pepper! I like spice but this is beyond I'm trying to find a way to salvage this delicious soup! This recipe to me doesn't need 2 tsps of pepper, I even double/triple checked the recipe and questioned the amount...should have listened to my gut feeling. Good luck!

The Cleveland's said...

Tried this last night, and my Children LOVED it!! They even ate the zucchini. I also used the Post Punk Kitchen's breading recipe to make it Vegan!

sunshine27 said...

I just made this but I substituted an avocado for the non dairy milk and it is SO GOOD! Thanks for sharing your recipe with us :)

Del Mar Fotografia said...

I don't eat eggs! What else can I use?

Zan said...

I just wanted to thank you for the wonderful recipe. I had a garden full of veggies I don't really like (tomatoes and onions) and didn't want them to go to waste. I can't really consume soy, so I skipped the soy milk, and the soup was so delicious! I made a two serving batch, and ate the second serving before the first had a chance to settle in my tummy. So full. I didn't have any zucchini on hand, so I made a spinach and greens salad with lime infused olive oil, and pomegranate balsamic dressing instead. A perfect lunch on a hot Summer (in Arizona) day!

Zan said...

Oh- and I too went a little lighter on the pepper, and the salt ( 1 tsp of each). The veggie bouillon broth brought enough seasoning on it's own, really.

Anonymous said...

You can use non-dairy milk instead of the eggs for breading your vegetables. I always use almond milk and it works great.

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