November 25, 2009
Creamy tomato soup
Tonight for dinner I made a creamy tomato soup and BLT+cheese sandwiches using a trick we learned on our trip to Quebec last month.
To make the soup, I took one and a half large cans of organic diced tomatoes in their juices, put them in a pot, turned on the heat, and added some broth, a diced onion, silken tofu (the contents of one aseptic pack), a bunch of herbs, and let them cook until the soup became fragrant. I used the immersion blender to make everything smooth and creamy, then added the remaining half a can of diced tomatoes to give the soup a little bit of texture.
The BLTs were made using toasted coconut as a substitute for bacon. I need to figure out how to do it better, but I took toasted slices of coconut and sprayed them with a solution of water, liquid smoke, agave nectar, and a little soy sauce, while toasting them on the stove.
The shredded stuff you see on top of the soup is Sheese, one of my favorite vegan cheeses. This is the cheddar version, which I also put in the sandwiches. Yum!