As the air shifts to cooler, crisper nights, the desire to get cozy and enjoy warm food instinctively sets in. With summer gardens still fertile, we still have the chance to gather end-of-harvest produce from local farmers' markets, our own gardens or co-ops.
Vegetarian Times has a great vegan tomato bisque. It is a sweet, light recipe that can easily be spruced up with whatever other fresh veggies, herbs or grains/pastas you have on hand.
Gather the following to cook up some fall:
- Tomatoes : 3 pounds (I used about 6 tomatoes, recipe calls for 4)
- Olive Oil : 2 tablespoons
- Yellow Onion : 1 cup, diced
- Organic Tomato Paste : 2 tablespoons
- Garlic : 4 cloves / 4 teaspoons
- Cinnamon : 1 pinch
- Fresh Thyme : 1/2 teaspoon of leaves
- Veggie Broth : 2 cups (low sodium!)
- Balsamic Vinegar : 1 tablespoon
- Warm socks, a blanket, and a movie you haven't seen in 5+ years.
(I also added fresh basil, gruyere cheese and a few dashes of cayenne and red pepper, but add whatever you feel experimenting with.)
Grab a coldron and begin!
- Grab a large mixing bowl and prepare boiling water (enough water to cover tomatoes). Score X on the bottom of each tomato. Place tomatoes bowl and pour boiling water on top. Let sit 5 minutes. Pour our water, remove tomatoes, run under cool water and peel away the skin. It should have started to peel off while in the hot water. Remove core and chop skinless tomatoes.
- While your tomatoes are sitting in the hot water, heat your olive oil in large pot over medium-high heat.
- Add onion, tomato paste, garlic, and cinnamon; sauté for 5 minutes or until onion is golden.
- Add tomatoes and thyme; sauté 5 minutes more.
- Add broth, and bring to a boil.
- Reduce heat to medium-low, and simmer 15 minutes, or until tomatoes are soft.
- Remove from heat, and purée with blender until smooth. Stir in vinegar, and add any other additions you've gathered. Top with grated cheese, herbs, pierogies...
Snuggle up, slow down and savor your soup.