It’s nearing the end of November and there’s nothing more I’m enjoying than hot, steaming soups. My sweaters and fuzzy socks are being occupied more frequently, Christmas music is starting to play, and those dark, cozy dinners are made that much more delicious with a hot bowl of goodness.
Whether it’s cream, veggie, tomato, or noodle soup…it always hit the spot!
My goal this week is to pack soups with me for college…gotta keep things interesting, especially since lately I’ve been packing the same old all the time.
Today I’m sharing my Marinara soup recipe…just thinking about it makes me eager to make it again soon. It’s essentially a roasted tomato soup, but with homegrown, organic tomatoes, somehow it tastes so much more magical. It’s amazing though, because there is no dairy in it at all, and yet it tastes creamy!
Also, I LOVE pairing this soup with my Parmesan Meatballs. Of course, you could skip the meatballs for a simpler tomato soup…either is good..but I love adding them. This will serve 4-6.
Creamy Vegan Marinara Soup
- 8 organic tomatoes
- 1 onion
- Olive oil, organic
- 1 tsp. organic basil
- 3 cloves garlic
- 1 small can (6 oz) tomato paste
- 6-8 cups water
- 6-8 tsp. vegetable buoillion paste*
- 2 tbsp. organic sugar
*One teaspoon of buoillion paste for each cup of water. You choose whether you want a slightly thicker soup or a thinner soup by reducing or adding more water. This is the buoillion I love using.
First, sliced the tomatoes in half and scoop out the seeds (reserve for later). Quarter the onion. Place onion and tomato onto a parchment lined baking sheet and drizzle olive oil on top. Roast at 400 degrees for 30 minutes.
Once the onion and tomato is roasted add to the pot with water, spices, reserved tomato seeds, sugar, and buoillion. Bring to boil. Simmer for 30 minutes. Pour the soup into a blender, 2-3 batches at a time and puree. Serve steaming hot.
Have a cozy, cozy day in this cold!
What’s your favourite soup?
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