We currently have a surfeit of tomatoes and mushrooms, so I decided to make a roasted tomato soup. I started with Laura Miller’s recipe. The companion video, unfortunately, is now behind a Tastemade pay screen, which is too bad because it’s hilariously adorable (as are all her cooking videos).
Here’s my adaptation: I removed the oil, increased the fresh herbs, and changed the agave syrup to maple syrup. I also added sauteed mushrooms, tomato paste, and BTB base.
Roasted Tomato and Mushroom Soup
- 2 lbs cherry/grape (or Roma tomatoes, halved)
- 1 onion, quartered
- a handful of fresh thyme
- a handful of fresh basil
- 2 Tbsp lemon juice
- 1 TBS maple syrup
- ¼ tsp cayenne
- pinch salt and pepper
- 6 cloves garlic
Toss all of the above together, roast it in a shallow pan (sprayed with a bit of oil) at 450 for thirty minutes. Next, blend in the roasted vegetables until smooth. Add to the blender:
- 3 ounces tomato paste
- 1 TBS Better Than Bouillon vegetable base
While the tomatoes are roasting, saute (in a large saucepan)…
- 2 cups mixed mushrooms (I used portobello and cremini)
- 1/2 cup vegetable broth with a few drops of liquid smoke
Once the mushrooms are sauteed, pour the blended vegetables from the Vitamix into the large saucepan and heat just until the soup achieves a boil.
Serve topped with…
- fresh basil, chopped
- freshly ground pepper
- vegan parmesan (optional)
This soup is so fresh tasting, and it’s surprisingly creamy, particularly considering that it contains only vegetables–no oil, no cashews…nothing but plants!!
James had a hankering for pasta, so I served his over brown rice rotini, but I had mine as soup and it was very satisfying. I didn’t even need a hunk of the freshly baked baguette I made to accompany James’ pasta!
And here’s Stella trying to act non-chalant (“Baguette?!! …what baguette?!!!).