Before I get to this comforting, warm and Simple Blender Tomato Soup, I gotta say one thing:
Gosh, they’ve been on my mind all week!
It’s not that I just wanted to eat one, but I wanted to eat one while reading a good book and sipping on a Decaf Americano.
I don’t know if it’s the colder weather that hit us this past week that gave me my scone craving, but it’s been strong. Like, “Oooo, Brett! Let’s walk miles out of our way to get scones from my favorite vegan restaurant!”
Yeah, that didn’t happen.
But I have good news for you all! Yesterday I met up with a friend of mine in the Upper West Side of Manhattan, and she just so happens to live close to my favorite Vegan restaurant and bakery, Peacefood Cafe. After we chatted for a bit, I walked my butt over to Peacefoods, ordered a giant, double chocolate hazelnut scone and a brazil nut chai, sat down at the bar by myself, and read a book while I leisurely sipped my tea and tried not to get chocolate all over my face.
It was wonderful.
I’ve actually never eaten at a restaurant by myself, but desperate times call for desperate measures. Goodness, I wonder what pregnancy cravings will cause me to do?!
No. I’m not pregnant.
I do think this colder weather and the snow that hit us on Friday had a role to play in my baked good fetish. I also think they are the reason I’ve been eating so much soup lately! This Simple Blender Tomato Soup to be exact.
Guys, this recipe is so easy. Place everything in a blender. Whiz it all up. Pour it into a pot. Warm it up. Enjoy! My mother-in-love (Barb) actually came up with this recipe on New Years Eve. Brett and I got her a Better Homes and Gardens Soups and Stews magazine for Christmas, and inside there was a recipe for tomato soup. Brett’s parents are amazing cooks and always serve us 5 star meals when we come to visit. One thing they’re especially good at is coming up with their own spin on recipes.
That’s exactly how this Simple Blender Tomato Soup came to be. Barb used her favorite Hot & Sweet Cherry Peppers from Trader Joe’s to give this soup a subtle kick. The basil and raw cane sugar were thrown in to help cut the acidity and the onions and spices bring more depth of flavor. If you don’t live near a Trader Joe’s you can always use red bell peppers instead!
- 2 28 ounce cans crushed plum tomatoes (3 lb. 5 oz)
- 2 cup vegetable broth
- 1½ onion, roughly chopped
- 1 cup loosely packed basil
- ½ cup sweet spicy red pepper*
- 1 teaspoon Italian seasoning
- 2 tablespoon cane sugar
- 2 large pinches salt
- Freshly ground black pepper
- To make this soup, place half of the first 5 ingredients (from the tomatoes to the sweet spicy red peppers) into a blender and blend until smooth. Pour this first batch of soup into a large sauce pan. Repeat the process with the remaining first 5 ingredients and pour the second batch of soup into the sauce pan with the first batch. Stir to combine.
- Cook the soup over medium heat until heated through. Add in the italian seasoning, cane sugar, salt and freshly ground pepper and stir well.
- Let the soup continue to cook for about ½ hour. Add in more sugar if too acidic, and more salt and pepper to taste.
- Serve warm with croutons or a sprinkle of Vegan Parmesan Cheese.
Serve this along side a warm panini or a winter salad and you’ve got yourself a meal!
Now, go and make this soup!!
Oh, and eat a scone for me, will ya?