As promised in my last post, today I’m excited to share my recipe for homemade, fresh tomato soup. This soup uses plum tomatoes that are easily found in the colder months. The best part about this recipe is that it doesn’t require exact measurements and can be easily adapted to use up however many pounds you’ve got on hand.
Three to four pounds of plum tomatoes
1 tablespoon salt
1 teaspoon cinnamon
1 tablespoon butter or ghee (clarified butter)
1 teaspoon cumin
black pepper to taste
After washing tomatoes, slice into quarters longways
Place quartered tomatoes into a large soup pot
Fill pot with just enough water to cover the tomatoes
Add cloves and cinnamon
Bring to a boil
Let boil for 5-7 minutes
Reduce to a low simmer, cover pot with lid and let simmer for 20 minutes
Remove from heat and let cool for 10 minutes
Use an immersion blender or food processor to blend tomatoes into the consistency you prefer
In a small sauce pan, heat butter or ghee on medium-high for 1 minute and add in cumin and remove from heat.
Add butter/ghee and cumin mixture to soup
Bring soup to a low simmer and stir well
Serve with black pepper to taste
Enjoy! And let this soup keep you warm in the cooler days ahead.
Clearly it’s been a busy fall around these parts but I sure haven’t forgotten about my favorite corner of the Internet. Last night my local grocery store had an incredible sale on plum tomatoes: 3 pounds for $1! That was the only sign I needed to know it was time for endless bowls of fresh soup. I dashed to the store after dinner, my mouth watering at the thought of several dozens of juicy tomatoes just waiting to simmer on my stove, and of course, share with you.
You can imagine my heartbreak, then, when I was met with empty crates at the produce section. The only hint of the juicy, ripe tomatoes were the bruised, and squishy remnants I encountered sitting sadly at the bottoms of the bins. I humbly gathered the last three pounds I found scattered across the store and headed home undefeated.
I’d say it’s no coincidence that Treehugger has an insightful post today about the decline of processed foods in our grocery stores. It’s true: packaged foods strain our overburdened landfills, contribute significantly to cruel animal agriculture practices, and harm our bodies with additives. Earlier this year, the Washington Post published a story on the falling profits of companies like Jell-O and Oscar Mayer.
Now that explains why I was left with the twice-picked over tomatoes. Not a problem for me, though, if it means we are eating healthier and protecting the Planet at the same time 🙂 And since I did manage to round up the last bits of tomatoes, stick around for my recipe later this week.
Have you had a hard time finding produce these days?
Sometimes I’m hungry for a snack a bit heartier than an orange. I scavenged around the cabinets looking for something to satisfy my hunger. A bag of tortilla chips lead me to drool as I remembered my favorite after-school snack. Here’s my ‘recipe’ for an easy and filling dish to keep you full in between meals. I’ve found that the best vegan cheese for melting is the Daiya brand and would recommend it for making these quick nachos.
2 Minute Nachos
Your favorite blend of shredded cheese–Daiya for Vegans or dairy-based for Vegetarians
½ tomato, diced
¼ bell pepper, diced
Hot sauce or salsa
Place tortilla chips onto a microwavable plate
Sprinkle with cheese
Place plate in microwave and warm for 10-20 seconds. Cooking time varies depending on microwave. Vegan cheese may require longer time to melt–warm on 10 second intervals until it melts.