Well our 40 degree heat wave did not last long. By mid-afternoon the temperature dropped to 20 degrees and then back to a winter wonderland. So with the white stuff bleeding from the sky and the roads once again covered in a brand spanking new blanket of snow, there seemed to be only one thing to do. Make soup.
The roasted cherry tomatoes last week were so delicious that I decided I had to have more. This time I chose vine tomatoes to give my soup a sweet flavor. They are a bit more expensive but worth every extra penny. I placed them on a parchment covered cookie sheet vine and all. I added a few sweet Walla Walla onions to continue with the sweet theme. Then I threw in some cut up red bell pepper and whole garlic. I spritzed some water over the vegetables and let them roast at 400 degrees for 30 minutes. The aroma of the roasted veggies was an olfactory overload.
Ingredients
- 4 vined tomatoes
- 2 red bell peppers
- 2 sweet onions
- 3 garlic toes
- 2 cups vegetable broth
- 1 tsp. black pepper (or more)
- 1 tsp. basil
- 1 tsp. garlic powder
- 1/2 tsp. date syrup (optional)
- 1 cup unsweetened almond milk
- 3 tbsps. corn starch
Directions
- Roast the tomatoes, peppers, onions and garlic as explained above
- Place roasted vegetables in a food processor or high speed blender and puree
- Place puree in a soup pot and add the vegetable broth, spices and date syrup. Simmer for 30 minutes stirring occasionally.
- Heat up the almond milk in a saucepan. Add the corn starch and stir continuously until thick. It won’t take long. Pour thickened almond milk into the soup pot and simmer for 10 more minutes. Garnish with homemade croutons or serve with Pepita, Sesame and Flaxseed Crisp Crackers or multigrain Wasa crispbreads.
