Since my transition to avoid processed foods tomato had to go. I tried a couple substitutes through recipes I've found but nothing tasted the same (and considering how much sugar and sodium is in most canned soup that's a good thing).
The only way to get the best home made soup is from locally produced or home grown tomatoes. I'd say can and save as much as you can while they are in season so that you can enjoy this treat all year long.
Creamy Tomato Fall Comfort Soup
Supplies -
Large stock pot, wooden spoon, cutting board, knife, potato masher, high speed blender (immersion blender can work if you don't mind a more textured flavor)
1 1/2 c Walla Walla onions - diced
1 1/2 c carrots - peeled and diced
3 cloves garlic minced
2 Tbls EVOO
3 c vegetable stock
2 Lbs fresh local tomatoes - chopped
2/3 c cashew cream (see recipe from Conscious Cook http://www.talronnen.com/ )
4-5 leaves fresh basil
Salt & Pepper to taste
Sauté onions carrots and carrots on medium/medium high until wry tender.
While sautéing, chop tomatoes and add to pot and heat until slightly bubbly. Mash ingredients together with potato masher until combined.
Add vegetable stock to pot and let simmer for 10 mins. Transfer all ingredients plus cashew cream to blender and blend on high until creamy and smooth. Taste and add salt and pepper to desired flavor. Sprinkle with torn basil leaves serve hot or cold.
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