I’m not going to share much of a back story about this recipe. I am not going to try to make this post extra-exciting or ‘sexy’. I’m not going to use words like ‘bacon’ to try to entice more readers. I won’t embellish the facts and tell a story about how my grandmother made this soup for her dear husband when he got back from the war, or something. (Pretty sure my grandfather wasn’t in any war. But that’s neither here nor there.) I am going to completely ignore all the “creative” writing tips I was given at IFBC because today I just don’t feel like telling a story – real or otherwise. I think that’s okay sometimes, right? Sometimes it’s just about a recipe. There’s nothing more that needs to be said about something as simple as tomato soup.
I will talk to you about the ingredients in this soup though.
The main ingredient – fresh tomatoes – came from my garden. I planted roma tomatoes, yellow tomatoes and red beefsteak tomatoes. I think they were beefsteak tomatoes, but I honestly can’t remember. The soup has a mixture of all three kinds. If I used only red tomatoes it might turn out a tiny bit darker reddish color. The flavor will be very much the same. Since tomatoes vary in size I didn’t provide a count for how many tomatoes would give you 4 cups of diced tomatoes. I used probably 6 or so but they were all different sizes from small to very large.
This tomato soup doesn’t contain any non-dairy cream or milk. It’s not really a ‘cream of’ soup but it is thickened with a roux. I used vegan margarine to make my roux. I don’t know much about making a roux using oil or something else. Is it possible? Probably. I haven’t experimented with it so I can’t really give any advice on that. I used sorghum flour as my thickener this time around. I’ve used fine white rice flour before too. Just make sure whatever flour you use it’s finely ground and not too grainy. Don’t use something that’s going to give the roux a gummy sticky texture either (like tapioca starch might).
The cinnamon in this recipe is really minimal but it does something to the flavor of the tomatoes that brightens it up and rounds out the flavors so well. The cinnamon I used was one that was included in with a pack of nuts from Sahale Snacks at IFBC during the Live Blogging event. It may just be my imagination but I think this cinnamon has a distinctive flavor compared to my regular cinnamon but I know that regular cinnamon would work just lovely too.
In the photo above I served the soup up in the ultimate of classic comfort food – with a grilled cheese sandwich (gluten-free and vegan, of course). I happened to purchase this loaf of bread from Leyda’s Cafe, a new gluten-free restaurant here in Saskatoon. It was quite tasty – Levi finished it off in no time at all. As for the cheese, normally I use Daiya cheddar shreds but we were all out so I mixed some pepper jack and mozzarella shreds.
- 4 cups diced fresh tomatoes
- 1 large onion, diced
- 4 cloves garlic, chopped
- 2 cups vegetable broth (or water, plus 1 veggie bouillon cube)
- 2 tablespoons vegan margarine
- 3 tablespoons gluten-free flour (I used sorghum flour)
- 1 teaspoon sugar
- ¼ teaspoon sea salt
- ¼ teaspoon ground pepper
- ¼ teaspoon ground cinnamon
- In a large pot combine tomatoes, onion, garlic and vegetable broth. Bring to a simmer over medium heat and let simmer for about 20 minutes.
- Remove from heat and transfer (in batches, if necessary) to a blender. Blend until smooth. Set aside.
- Heat the same pot over medium heat. Melt vegan margarine. Whisk in gluten-free flour. Continue to cook mixture, whisking often, over medium heat until it begins to turn light brown.
- Add in a bit of the pureed tomato mixture, whisking constantly to prevent lumps. Add in the remaining pureed tomato a bit at a time, continuing to whisk, heating through.
- Add in sugar, sea salt, pepper and cinnamon. Stir and taste for seasoning, adjusting salt and sugar if necessary.
- Serve hot.