Vegan Soup for the Sick and Hungry.

     I know I’ve been quiet for a couple of weeks on the website. Forgive me. If you follow me on Instagram or Facebook, I’ve been a little more active there (links are on main page). With that being said, my next two recipes spawned somewhat out of necessity. I’ve spent the last few days under the weather and in need of home cooked food. So, with that in mind, I set out to make my famous Tomato Basil soup. I’ve made this quite a few times before and it never disappoints. The recipe is SUPER easy, healthy and completely vegan. In fact, both of the soups I’ve made are. I actually really fell in love with the latter soup I concocted, a Carrot Ginger Soup. The flavors blend so effortlessly and the spice is so subtle. I went crazy with the ginger, so it had a nice underlying heat. I used it as a base for a fish dish, but more on that later.


Tomato Basil Soup




What you’ll need:

  • 2 1/2 lbs Roma tomatoes, sliced in half lengthwise
  • 8 cloves of Garlic, peeled
  • 1 1/2 lbs Cherry tomatoes
  • 2 small Yellow onions, sliced
  • 4 1/2 tbsp EVOO
  • 4 cups Vegetable Broth (you’ll want a little extra)
  • 2 cups Basil, packed fresh
  • Sea salt and fresh cracked Black pepper to taste


     Preheat your oven to 425 degrees. On a rimmed baking sheet, place your Roma tomatoes cut side up and drizzle with roughly 3 tbsp of EVOO and season with salt and pepper. alternatively, you can also just get a giant ziplock bag, place your ingredients in there, and coat the tomatoes much more effectively. It’s a little messier, in my opinion, but completely effective nonetheless. On a separate and similar baking sheet, place your slices of onion, garlic cloves and cherry tomatoes, drizzling the remaining EVOO over top and seasoning with salt and pepper. The Roma tomatoes take roughly 40-45 minutes, whereas the onions only take 30-35 minutes. I usually stagger them and let the Romas cook for about 10 minutes before placing the onions and cherry tomatoes in. Works like a charm every time. Word smarter, not harder, people.



     Once the veggies are out of the oven, remove as many tomato peels as you deem necessary. I’ve made it with peels on and peels off. It’s truly a personal choice. I think the skins add a nice texture, so I leave a few on before throwing them in the pot. Make sure to remove any burnt or charred pieces of onion, as well. When you’re through, place everything in a large pot. Add your 4 cups of vegetable broth and the basil, season with salt and pepper and bring the final mixture to a boil before reducing the heat and allowing to simmer for roughly 30 minutes. 

     Every time I make a soup, I kick myself for not having an immersion blender, That would be the handiest thing ever and I never think about it until I need it. Such is life, right? What I do have is a Bullet and that works just fine. Whatever you use, make sure you only fill the blender up halfway and in small batches.

     6This soup should be served warm and, ideally, with a giant grilled cheese sandwich. That was “sick day soup #1” and a huge success, according to my best friend. She enjoyed a bowl, as well. I also added some cheddar cheese straws that I received from a vendor at an event that I worked on Tuesday. I’ll touch more on that in a future post, but it paired perfectly and added a nice crunch to the dish. Great little company, delicious little snacks. Either way, this soup was a much-needed and thoroughly enjoyed. I hope you feel the same way. 

Carrot Ginger Soup




     I came across this soup entire by accident and decided to modify it to my personal tastes. This recipe is a total winner. I don’t use a lot of coconut milk in my cooking, but I clearly see the error in my ways. What initially drew me to this soup was the fact that it had ginger, an obvious component I needed to attack the cold I was coming down with. The rest of it kind of fell together beautifully. I don’t think I could sing the praises of this soup enough. the coconut milk mellows out a lot of the heat from the ginger and the result is a subtle heat on the back of your palate that isn’t overpowering, but let’s you know it’s there. I’m completely smitten.

What you’ll need:

  • 2 lbs Carrots, washed and roughly chopped (no need to peel)
  • 1 Yellow onion, peeled and diced
  • 4 cups Vegetable broth (keep a little extra on hand)
  • 1 tbsp freshly grated Ginger
  • 1 can FULL FAT Coconut milk
  • 2 cloves of Garlic, peeled and minced
  • 2 tbsp Coconut oil
  • Sea salt and fresh cracked Black pepper to taste
  • 1 tsp Red pepper flakes (my secret ingredient)
  • Lime zest


     9In a large pot, heat the coconut oil over medium heat. Once the oil has reached the proper temperature, add your garlic and onions. Saute for roughly 5 minutes, or until onions are slightly translucent. Adding your carrots, broth, red pepper flakes and ginger, bring the mixture to a roaring boil. Once boiling, reduce to a simmer and simmer uncovered for 20-25 minutes or until carrots are tender. The most important part of all of this is that the carrots must be tender. It may take a few extra minutes, adjust accordingly.

     Once your soup is ready and the carrots perfect, blend your soup. As I stated above, if you’re not using an immersion blender, make sure to fill your blender halfway and in small batches. Place the blended soup back on the stove top in a large pot and add the can of coconut milk, stirring well to incorporate fully. I really only used the lime zest as a garnish. It brightened up the dish a little and added a nice burst of flavor to every bite. This soup also went beautifully with my Garlic Chili Salmon (click link for post) and was just what I needed at the ned of my day. I bet it will do the same for you.


     Voilá! I’ll be making these soups all winter long, not just when I feel under the weather. I will say that these have seriously helped with my overall symptoms and I don’t feel as horrible today as I have in days passed. I highly recommend throwing a batch together, curling up in come pajamas and watching television. These are fall and winter approved soups. Thank you all for taking the time to read through and recreate my recipes. I love all of your feedback, so please feel free to shoot me an email or send me your favorite recipes to try. 

 From my heart to your table. ♥ 

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