Roasted Tomato Soup

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So I can’t take credit for this recipe because my client actually made this soup for me. She sent me the recipe to replicate but it’s so darn good that I asked if she’d be cool if I shared it with you guys. She’s the best so here you have it!

Dairy-free Roasted Tomato Soup

Dairy-free Roasted Tomato Soup

Ingredients:

Part 1

  • 7-8 vine tomatoes, quartered

  • 1 c cherry tomatoes

  • 1 c cremini mushrooms, sliced

  • 1/4 cup extra virgin olive oil

  • 1.5 T balsamic vinegar

  • 8 cloves garlic

  • 10 sprigs thyme

  • 1/2 t salt

  • 1/4 t black pepper

  • 1/8 t cumin

Part 2:

  • 2.5 T grass-fed Kerrygold butter (can use EVOO if you are vegan)

  • 1 mirepoix container from Trader Joes (or 1/2 C each: chopped onions, celery and carrots)

  • 10 sprigs thyme

  • 1, 6 oz can tomato paste

  • 1 c chicken or vegetable broth (vegetable if vegan)

  • 1/4 t Trader Joe’s Everyday Seasoning OR 21 Salute Seasoning (optional)

  • 1 handful fresh basil’

Directions:

  1. Preheat oven to 370 degrees and line a baking sheet with aluminum foil

  2. In a large bowl, combine all ingredients from part 1 and mix thoroughly

  3. Transfer to baking sheet and roast in oven for 30 minutes

  4. When the tomato mixture has about 10 minutes remaining, brown the butter in a large pot over medium heat

  5. Add the mirepoix and thyme and stir frequently

  6. When the timer goes off for the tomato mixture, remove from oven. Spoon ~1/3 c of the juices into the pot with the mirepoix

  7. Place tray of tomatoes back into the oven and roast for another 30 minutes

  8. Add can of tomato paste to pot, stir and continue to cook (stirring frequently) until mixture turns into what looks like a pile of mush

  9. When the tomatoes have finished roasting, remove from oven, remove sprigs of thyme (from the tomato mixture and from the mirepoix) and add to pot

  10. Add broth, and everyday seasoning, stir and allow to simmer for 10 minutes

  11. Add basil, simmer for another 5 minutes

  12. Turn off flame

  13. Use a high power blender or immersion blender to puree and emulsify the soup

  14. Serve hot, preferably with a side of grilled cheese

Truffle Cream of Mushroom Soup

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If someone asked me what the best meal of my life was, I would without any hesitation say Truffle Ravioli from a restaurant in Long, Branch, NJ. If I was to eat it now however, I’d have to probably take 2 personal days. So I attempted to recreate something as delicious without the GI upset. I give you….

Dairy-Free Truffle Cream of Mushroom Soup

Dairy-Free Truffle Cream of Mushroom Soup

Dairy-Free Truffle Cream of Mushroom Soup

Ingredients:

  • 1/2 medium yellow onion, diced

  • 1 small zucchini, cubed

  • 10 oz package sliced mushrooms

  • 2.5-3 T truffle oil (will be used in two parts)

  • 20 oz broth (I used chicken)

  • 4 oz canned coconut milk

  • 1/2 tsp salt (I used truffle salt for a truffle explosion

  • 1/4 tsp black pepper

  • 1/4 tsp garlic powder

Directions:

  1. In a large pot, heat 1.5-2 T truffle oil (depending on how strong you want the truffle flavor to be) over medium heat.

  2. Add in diced onions and cook for 2 minutes.

  3. Add in zucchini and stir to incorporate the oil and onion mixture. Cook for another 2 minutes

  4. Using only 2/3 of the 10 oz package of mushrooms, add to pot, stir and cook for another 2 minutes.

  5. Pour in chicken broth and let simmer for 5 minutes.

  6. Add coconut milk, salt, pepper and garlic powder and continue to cook for another 5-10 minutes until all vegetables are fork tender.

  7. While the soup is simmering, heat another 1-1.5 T truffle oil in a frying pan and sauté remaining mushrooms.

  8. Remove pot from heat. Use an immersion blender (or regular blender) to puree.

  9. If you used an immersion blender, stir in sautéed mushrooms and serve hot. If you used a regular blender, pour soup back into the pot, stir in sautéed mushrooms and serve hot.