PUBLISHED 12/21/2019
This tomato soup is incredibly delicious. It is Perfectly Imperfect with simple, Vegan ingredients and big flavor! You can use any kind of tomato you like and the result will still be the same – Fantastic!! The lemon zest topping is what takes this soup to the next level…in my opinion 🙂
PREP TIME: 5 minutes
COOK TIME: 25-30 minutes
SERVINGS: 4
Ingredients
- 6 cups Tomatoes of any kind*
- 1 Onion (quartered)
- 1 Red Bell Pepper or 5-6 small colored Peppers
- 2 TBSP Avocado Oil**
- 6 Garlic Cloves (roughly chopped)
- 1 1/2 TBSP Red Wine Vinegar
- Salt and Pepper to taste
- 1 TSP Olive Oil
- zest of 1 Lemon
- 1/2-1 cup Stock (optional)
- 1/4 cup Nutritional Yeast (optional but recommended)***
- few drops of Liquid Smoke (optional)****
*I used 3 1/2 cups of canned diced tomatoes in tomato juice and 2 1/2 cups of red, yellow, and orange grape tomatoes. You can use all canned, or Romas, Vine-Ripened, Beefsteak, etc. Only broil and char fresh tomatoes, not any canned ones.
**Avocado Oil is a healthy alternative to Vegetable or Canola Oils when using high heat, but use whatever you have on hand.
***Nutritional Yeast can be found in the baking aisle in most grocery stores, and it adds a “cheesy” flavor to dishes. It is a major ingredient when it comes to Vegan recipes and I am absolutely obsessed! In this recipe it really adds a nice richness.
****Liquid Smoke is such a great condiment to have in your kitchen. It creates a grilled/smokey flavor without actually cooking with smoke. When using a few drops it will give a deeper flavor to the already charred vegetables.
instructions
- Toss the fresh Tomatoes, Onion pieces, and Peppers in 1 TBSP of Avocado Oil, Salt and Pepper. Place on a broiler pan covered with Aluminum foil.Â
- Turn the Broiler to High and place the pan underneath the flame, about 5 inches below. Broil for about 12 minutes, flipping halfway through.
- Put the Peppers in a Zip-lock bag to steam. Chop the Onion into smaller pieces.
- Heat 1 TBSP Avocado Oil in medium sized pot. Add Garlic and saute for about 2 minutes over low heat. Add Onions, Tomatoes, Liquid Smoke, and Red Wine Vinegar. Increase heat to high and bring to boil. Reduce heat to low and simmer.
- Using a paper towel, rub the charred skin off the peppers, cut off the stems, and roughly chop. Add to the pot.
- If you have an immersion blender, use it to puree the vegetables into a smooth soup. If you don’t have one, carefully pour the vegetables into a regular blender or food processor. Be very careful and start out on a slow setting so it won’t overflow and burn you. Then add it back to the pot.
- If the soup is too thick, add some Stock of your choice to thin it out. (I added about 1/2 cup of Vegetable Stock.)
- Season generously with Salt and Pepper to taste. Stir in the Nutritional Yeast and drizzle with Olive Oil.
- Serve with Croutons or crusty bread and finish with Lemon Zest and more cracked Pepper. ENJOY!!
Did you try this recipe? Please share any comments or suggestions below!!
