Roasted Tomato Soup and Muhammara…YumYum!!

My niece, Annie, always sends me the most amazing vegan recipes, including this Roasted Tomato Soup, which I’ve been meaning to try forEVER. Part of the appeal is the video of a young woman (named Laura Miller) making the soup on a site called “Raw. Vegan. Not Gross.” Now, I would’ve eliminated that first period and gone with a semi-colon between the words “Vegan” and “Not,” but we can’t all be English teachers now, can we?

Anyway, she is hilarious to watch because she has a great smirk and seems slightly drunk; plus, everything she says seems vaguely dirty. In other words, she’s so fun to watch that I can’t believe she doesn’t already have a reality show and a crew following her every move.

Well, I finally tried it this evening, with a couple of adjustments because I didn’t have fresh herbs. I was cursing myself for not trying it up at the cabin last summer because I had both fresh basil and fresh thyme. Also, I had no garlic bulbs, just a jar of chopped garlic. Even without the fresh herbs and freshly roasted bulb of garlic, it was UH-mazing. In fact, the next time I make it, I’m buying organic tomatoes, fresh herbs and garlic because it’s SO worth it.

Anyway, here’s my adjusted version:

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2 lbs tomatoes halved or quartered
1 sweet onion, quartered
1 tsp dried thyme
1 tsp dried basil
2 Tbsp lemon juice
¼ c olive oil
1 Tbsp agave
¼ tsp cayenne
pinch salt and pepper
6 tsp chopped garlic
Toss all of the above together, roast it in a shallow pan at 400 for twenty minutes. Next, blend the roasted vegetables until smooth.

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Serve it with freshly ground pepper. Seriously, it’s the bomb: 10/10 would do again.

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I served it with a baguette, a variety of olives, freshly made hummus, and a new red-pepper-walnut spread I recently discovered called Muhammara. I searched for a few recipes and ended up combining a couple.

Here’s my adjusted recipe for Muhammara:

  • 1 12-ounce jar roasted red bell peppers in olive oil with garlic, drained
  • 1/2 cup walnuts
  • 1/4 cup pine nuts
  • 1/4 cup pecans
  • 1 cracker crumbs
  • 1/4 olive oil
  • 2 teaspoons pomegranate jelly (or pomegranate molasses)
  • 2 gloves garlic
  • 3 TBs lemon juice
  • 2 TBs Better Than Bouillon Seasoned Vegetable Base (I can’t seem to make anything without adding a few TBs of this stuff to make it schmeck).
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper

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Now….the jury’s out on this one. I’m going to give it another taste tomorrow when everything’s had a chance to meld together. My initial take is that it’s not as good as my roasted red-pepper and olive hummus, which takes less time and costs MUCH less. The pine nuts, pecans, and walnuts alone makes this a very expensive dip, which I wouldn’t mind if the taste was amazing, but it indeed falls short, so there you have it.

Anyway, we had a delightful vegan meal of soup, fresh baguette, hummus, muhammara and mixed olives! Oh, and how could I forget: a few of those fabulous Leslie Stowe Rain Forest Crackers. I could live on those and peanut butter. I actually found a recipe for something similar, which I’ve been dying to try….and I’ll be sure to report back when I do!

And here’s the video with the original recipe for the Roasted Tomato Soup. Seriously, if this chick doesn’t have a six-episode show on Netflix year, I’ll be surprised:

Best line: “I’m lookin’ at you, Prostate!”

And my music for this evening (while I was cooking) was a bit of an indulgence since James hates the CD….not because he hates the music, but because I know every word to every song and belt those tunes out like I’m the one being crucified.

2 thoughts on “Roasted Tomato Soup and Muhammara…YumYum!!

  1. Great video. I think I’ll have to try the soup and the toast. I have lots of garlic from the garden! Thanks for sharing.

    Sent from my iPad



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