Well winter is coming very quickly round here so to get ready I am warming up some soup recipes. The first one on the list is tomato, my whole life this is my most favorite of all. The fact that it is so simple to make and they are so full of flavor the no preservatives makes it all that much better.
Daiya cheese is the only vegan cheese that I buy and use, they melt perfectly and are so close to the "real" thing that keep checking the label to make sure that it is still vegan. The simpleness of this recipe is makes it cheap, fast and very fulfilling.
Tomato Soup
6-8 large ripe tomatoes chopped
1 large onion chopped
3 cups veggie stock
1 clove garlic
1 tsp black pepper
a dash of salt
a dash of ground clove (not more than a dash this stuff is powerful)
3 tbsp flour
3 tbsp butter
Place the tomatoes, onions, veggie stock is a large pot and bring to a boil. After you bring to a boil turn it down to a nice rolling simmer and add the rest of the ingredeints and simmer for 20 mins. Now this next part can be tricky to be careful and try not to make a huge mess. Place the tomato mixture into blender and blend until smooth. While that is in the blender give pot a quick rinse and place back on stove and the butter and flour to a high heat to make a roux. Once it looks like a nice brown paste turn down the heat and the add a little tomatoe mixture at a time, with a wire whisk keep stirring to make sure that there is no lumps. Keep stiring till all the mixture is back in the pot, it will thicken up real nice and smooth. Cook on low for about 10 min and it will be ready to go.
Tomato Soup
6-8 large ripe tomatoes chopped
1 large onion chopped
3 cups veggie stock
1 clove garlic
1 tsp black pepper
a dash of salt
a dash of ground clove (not more than a dash this stuff is powerful)
3 tbsp flour
3 tbsp butter
Place the tomatoes, onions, veggie stock is a large pot and bring to a boil. After you bring to a boil turn it down to a nice rolling simmer and add the rest of the ingredeints and simmer for 20 mins. Now this next part can be tricky to be careful and try not to make a huge mess. Place the tomato mixture into blender and blend until smooth. While that is in the blender give pot a quick rinse and place back on stove and the butter and flour to a high heat to make a roux. Once it looks like a nice brown paste turn down the heat and the add a little tomatoe mixture at a time, with a wire whisk keep stirring to make sure that there is no lumps. Keep stiring till all the mixture is back in the pot, it will thicken up real nice and smooth. Cook on low for about 10 min and it will be ready to go.
The grilled cheese is very self explaining but just in case here we go
4 slices of bread buttered one side
1 hand full of Daiya Cheddar Cheese (per sandwich)
Butter the bread on one side heat skillet and place bread in butter side down then the cheese then the other piece of bread butter up. Cook till brown then flip cook till cheese is melted. And if this is you first grilled cheese adventure then I feel really bad and happy for you.
Have fun and Enjoy.
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