Friday, September 23, 2011

Creamy Roasted Tomato and Corn Soup with Cauliflower (non-dairy)

Autumn is officially here, but our vegetable stands are still selling some reminders of summer.  This soup is perfect to use up your summer produce and enjoy on an almost cool, and possibly rainy day.

Working in this order will lead to more appropriate cooking times.  You can prep while other things cook.  If you have a large oven, you may want to think of other things you want to cook at the same time to conserve energy.  This would be good served with toasted garlic bread or homemade pita chips.
  1. Roast garlic.  You only need 2 or 3 cloves, but I like to roast the whole head and use during the week.
  2. Seed and roast tomatoes.  I cut regular vine tomatoes in quarters.  You can also halve Roma or cherry tomatoes.
  3. Wash corn and cut off cob. (Yes, you could use frozen.  I wouldn't bother with canned.) 
  4. Wash cauliflower, cut to small bite-size pieces, and roast.
  5. Begin cooking corn in the pot you will use for the soup.  Sauté in a little oil.
  6. Add 2-3 cloves of garlic and roasted tomatoes.
  7. Remove cauliflower from oven when the tops brown. 
  8. Add good quality tomato paste and fresh or dry herbs and spices of choice to the pot.
  9. Continue to cook, then add half a can of coconut milk or liquid of choice.
  10. Blend half or all of the soup with a hand blender, depending on your preference for creamy or chunky. 
  11. Add cauliflower and blend to taste or leave chunky.  Add water if necessary.
  12. Optional: Garnish with thinly sliced scallions and top with nutritional yeast, or as my kids call it, "cheesy stuff."

This soup is also good served cold.

    1 comment:

    1. I love how you roast all the veggies in this dish to bring out the flavors. This looks perfect.

      ReplyDelete

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