I made this for dinner after a sudden craving for Panera-style soup, even though it’s 90 degrees outside. It’s easy and delicious.
To make:
1 tablespoon olive oil
1/2 large red onion, chopped
Salt and pepper to taste
3-4 large garlic cloves, peeled and chopped
4 or 5 large tomatoes, rinsed and chopped (I leave the skins on)
About 3 cups vegetable broth
Small can tomato paste
Ground oregano, turmeric and crushed red pepper to taste, plus extra for topping
In a large saucepan, heat the oil over medium heat. Add the onion and season with salt and pepper. Sauté for a few minutes, stirring occasionally, until soft. Add the garlic and sauté for another 30 seconds until fragrant. Add the remaining ingredients and stir everything together. Simmer for about 20 minutes and then use an immersion blender to blend into a creamy soup. Taste and adjust the seasonings if needed. You’ll have enough soup for 4 or 5 generous servings.
To go with the soup, I toasted some vegan gluten-free O’Dough’s sandwich bread and then rubbed it with raw garlic. Simple side salad – mixed greens with a quick Dijon vinaigrette (1 spoonful Dijon + a splash or two of acv to thin it out + coarse ground black pepper).
Enjoy ☺️
by rearwindowstories