Tuesday, August 16, 2011

Low fat vegan tomato soup and a new find

This morning I enjoyed a super simple homemade tomato and basil soup.

This soup was simple because I used canned tomatoes and it was also super creamy because I added pureed Yukon gold potatoes.

Check out the recipe below. My recommendation? Take advantage of all of the nice, ripe tomatoes that are in the stores and at the farmer's market at this time of year and make this soup!

But on to my new find:

I found these cute little tins at Whole Foods. They are a bit on the pricey side but I decided to try them out because they are produced locally.

I opened the can of tuna for a side dish of protein with my soup. 

I really liked this tuna. Instead of being the smaller bits of fish that other manufacturers seem to use for their tuna, this one looked like it was one large chunk of a filet. 

Low fat vegan tomato and basil soup

Serves 4


1 15oz can of chopped tomatoes
1 cup of water
1 small Yukon gold potato, cubed
1 shallot, minced
2 cloves of garlic, minced
2 tsp of sun-dried tomato paste 
1 Tbsp of nutritional yeast
1/8 tsp of olive oil
1/2 tsp of dried basil
1/2 tsp of dried parsley
1/4 tsp of dried oregano
1/2 tsp of raw honey*
3 basil leaves torn into small pieces


Place a sauce pan on medium low heat and add in the olive oil and chopped shallots. Let it cook until the shallots become translucent. Add in the chopped garlic and stir for another minute. Add in the basil, parsley and oregano and continue to stir until fragrant. 

Next, add in the rest of the ingredients (except the fresh basil leaves) and bring up to a simmer. When the soup comes to a simmer, turn down the heat to low and cover the pot. Let simmer for 15 - 20 minutes or until the potatoes are tender. 

Pull the pan off the heat and fish out the pieces of potato. There is no need to be fussy at this point, you just want to leave enough of the tomatoes in the pan so that the soup is a little bit chunky in the end. 

Puree the potatoes and whatever bits of the soup came along for the ride with an immersion blender. I used the tall cylinder that came with my immersion blender - the taller the better to avoid any splashing. You can also use a blender if that is what you have on hand just be careful to not overfill it.

Add the pureed potatoes back into the pan and stir till everything is combined. 

Ladle the soup into bowls and tear the basil leaves and add them on top.

*Note: if you are using fresh tomatoes that are very sweet you may want to omit the honey all together.


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