Tomato season runs through October and is quickly coming to an end. Though we still have plenty tomatoes left on the vine, they're looking a little rough and no longer the "pretty" sandwich type. But, one thing that excites me most about arrival of fall is return of hearty soups! As the temperatures drop, nothing tastes better after a chilly long run.
|Enjoying the first signs of fall and plenty of time with nature!|
Speaking of long runs, yesterday I enjoyed a 24 mile run-hike through the mountains of Catawba valley here in Southwest Virginia. The Grindstone 100, which I mentioned my husband was suppose to run this weekend, ended up being "postponed" last minute due to the government shutdown! I am totally feeling for those athletes that trained long and hard for such an event, only to be disappointed last minute due to unforeseen circumstances. Best case scenario, pending the government "restarts," the race will take place next weekend, and worst case it will be cancelled all together. So instead of the race, we ventured out into the mountains for what was my longest training run to date!
Recently I opted to I dust off one of my favorite recipe books, Barefoot Contessa Back to Basics, to recreate my favorite tomato soup in a slightly healthier, vegan form. I utilized 2 lbs of tomatoes from our personal garden and 2 lbs from our farmshare. Soup is the perfect option if you're a klutz like me, as I managed to drop my bag of tomatoes 3 times within 5 minutes of picking up from our farm vendor! Womp. They were no longer pretty salad or sandwich type tomatoes, but nonetheless, still delicious and perfect for this recipe! Make it a meal by pairing with grilled cheese or a healthy salad.
1 tbsp olive oil (or coconut oil if you prefer)
2 medium onions, roughly chopped
2 carrots, peeled & roughly chopped
1 tbsp minced garlic (2-3 cloves)
4 lbs ripened tomatoes, coarsely chopped
1 tbsp tomato paste
1/4 cup fresh basil leaves, roughly chopped
3 cups vegetable broth
2 tsp freshly ground black pepper
1 pkg silken tofu, pureed
2 tbsp nutritional yeast
Heat olive oil in a large soup pot over med-high heat. Add your carrots and onions and sauté about 10 minutes until tender. Add the garlic and cook another 1 minute. Next, add your tomatoes, sugar, tomato paste, basil, vegetable both and pepper. Still well and bring to a boil. Lower heat and simmer 30-40 minutes.
Meanwhile, puree your tofu and nutritional yeast in a blender or food processor. Stir into your soup when it's near completion. This can be enjoyed as is (chunky version) or transferred to a blender and pureed (smooth version). Garnish with fresh basil leaves as desired.