Thursday, August 18, 2011
she said Sundried Tomato Soup with Thyme
In keeping with my habit of cooking meals that are the exact opposite of what the weather calls for, I made Gluten Freedom's Tomato Soup on a ninety degree day last weekend. Was it worth it? A resounding yes! This soup has very complex flavors but is also perfectly familiar. Turn on that a/c and enjoy this one-of-a-kind soup.
1 tablespoon vegan margarine (I use Earth Balance)
1 tablespoon olive oil
1 small onion, chopped
1 1/2 teaspoon garlic, minced
2/3 cup sundried tomatoes (the kind packed in oil), drained and coarsely chopped
1 large tomato, diced
3 cups vegetable broth
6-7 thyme sprigs
3/4 cup soy milk creamer (I use Trader Joe's)
1 teaspoon brown sugar
salt and pepper to taste
1. In a soup pot, melt the margarine and olive oil over medium heat. Add onion and garlic and cook for about 4-5 minutes or until the onion is becoming translucent.
2. Add diced tomato, sundried tomato, broth and 4 whole thyme sprigs to the pot.
3. Bring to a boil and then reduce to a simmer. Simmer for 40 minutes.
4. Remove whole sprigs of thyme and discard.
5. In batches, puree the soup finely in a food processor. Return to the pot.
6. Add soy milk creamer and brown sugar. Season with salt and pepper.
7. Take remaining thyme and sprinkle the leaves into the soup.