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.


  1. I love that it's vegan too! There is certainly no sacrifice of taste either.