Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos: Vegan Tomato Soup Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos

Vegan Tomato Soup Biography

Source:- Google.com.pk

RECIPE: Vegan Tomato Coconut Curry Soup
Looking for a change from the old fashion tomato soup you’re used too? Curry paste and coconut milk give a sweet bite to this Vegan tomato coconut curry soup and still goes great with an oozing grilled cheese sandwich. You can make it as mild or as spicy as like it by adding more or less curry paste. The lemongrass in the curry pairs perfectly with the acidity of the tomatoes. I prefer to use red curry paste because it’s got more of a kick, but green curry paste will work just fine. One of the best things about this soup is the simplicity of the recipe and that it only takes about 20-30 minutes to prepare. Throw a batch of this in a thermos and haul it on your next back country trip. It will surely keep you warm and nourished for the ride down.

Serves 4-6
3 15 oz Cans of whole tomatoes
1 15 oz Can Coconut Milk (you can also use Lite Coconut Milk)
1 cup Veggie Broth or Chicken Substitute Broth (I love using Edward and Sons, Not-Chikn)
½ cup Yellow onion, rough chopped
¼ cup Fresh Basil, chopped
2 Tbs Red Curry Paste
2 Tbs Olive Oil
2 Garlic Cloves, chopped
Salt and Pepper To Taste

Heat up a large pot on the stove to medium to high heat. Add oil and onion and sauta till onions turn translucent. Add garlic and sauta for one more minute or so. Set the basil aside and add remaining ingredients to the pot then bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Puree in small batches in a blender till completely smooth. You want a nice velvety texture. Serve with fresh chopped basil.
Vegan Creamy Tomato Soup
I hope you all had an awesome weekend!! We had our Halloween party and it was so much fun!! Hubby made the quinoa salad, and dressed up like Indiana Jones (I loved him in that hat!). I was a skeleton… I’ll get some photos to share with you guys tomorrow. But overall it was such a blast!!! Now onto today’s recipe!!

Tomato soup is simply delicious!! It’s one of hubby’s favorites, and he is a pro at making delicious ones, so I let him kind of take over this one. It came out really tasty, and when he told me how he made it I thought it was brilliantly simple.

Need lunch for the week but only have a few minutes to spare? You can make this. Seriously.

If you are a raw foodie, you can easily make this raw by using fresh tomatoes in place of the cans.

If you have kiddos, I have found that even the pickiest eater will eat tomato soup. You can make this for the quickest dinner, or send them to school with it!! I have not yet ordered anything from her, but the awesome gal over at LiveESP offers this non-toxic and BPA free thermos, which would be perfect to use to pack this soup. I like that she does the legwork on the BPA free, eco friendly, non-toxic items so I don’t have to spend the time researching.

Speaking of BPAs, I have been looking for a while for BPA free tomato products. I mentioned before that the lining in most cans contains BPAs, and because of the acidic nature of tomatoes, its best if they do not come in contact with BPA containing products. I recently found a canned tomato product that is BPA free!! I was so psyched, the link is below, but the brand is Bionaturae and the products are also organic!!

If you want to make it a little more substantial, you can add in some cooked rice or quinoa.

Health highlight of tomatoes: Tomatoes are also full of antioxidants that have been shown to prevent certain types of cancer (specifically lung and prostate) promote heart health, and may be helpful in supporting bone health. One of these antioxidants is lycopene, which has been linked to higher functionality with age, as well as increases your skins natural SPF! Lycopene has been found to be more bioavailable in cooked tomato products, like the canned tomatoes used here!
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Serves: 4-6

Ingredients

    1 clove Garlic (peeled)
    1 Shallot (peeled)
    2 – 28 oz cans Peeled Whole Tomatoes
    1 cup Almond Milk (unsweetened – coconut milk would be awesome too)
    1 tablespoon fresh Thyme (or 1 tsp dried)
    1 tablespoon Celery Seed
    2 tablespoons of EV Olive Oil (plus additional for finishing, optional)
    Salt and Pepper (to taste)

Instructions

    Place all the ingredients in a blender
    Blend until smooth
    Heat up and serve
    Enjoy!!!!!!!!!!
Roasted Tomato Soup
After enjoying two unusually warm weeks, we’re back to the more common winter weather here in the South. To heat myself up during what is (hopefully) the last cold weather of the season, I decided to try making homemade creamy tomato soup for the first time.
This recipe is simple, yet calls for roasting the tomatoes first as an interesting twist. And to stay true to the canned tomato soups that I know and love, I puréed the mixture until completely smooth instead of leaving the small chunks that the recipe calls for.

Enjoy!

Roasted Tomato Soup

6 lbs. roma tomatoes
1 Tbsp. minced garlic
1/4 cup finely chopped shallots
1/4 cup extra-virgin olive oil
1 cup fresh basil, cleaned and chopped
1/4 cup fresh chives, chopped
1 Tbsp. fresh tarragon, chopped
3 Tbsp. balsamic vinegar
2 tsp. kosher salt
1 tsp. black pepper
5 cups roasted vegetable stock

•Cut the stems off the tomatoes and cut in half. Place cut-side down on a parchment-lined baking sheet and roast in a 350°F oven for 1 1/2 hours, or until the expelled juices dry but the tomatoes are not burned.

•Meanwhile, sauté the garlic and shallots in the olive oil until translucent.

•In a large pot, combine the roasted tomatoes and sautéed garlic-shallots with the remaining ingredients. Simmer for 30 minutes.

•In a blender, purée until well mixed but not completely puréed.

Vegan Tomato Soup Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos