Clockwise from top: Homemade Tomato Soup, Peaches with Cinnamon, Caramel Apples and Grilled Vegan Cheese Sandwich.
My son had asked for tomato soup and grilled cheese sandwiches….so since today is his birthday, he gets the dinner he wants.
6 to 8 Tomatoes, cut in half
Salt and Pepper
1 to 2 T. EVOO
1 Lg. Onion or 1 to 2 leeks (white part only), washed well and chopped
2 to 5 cloves of garlic, minced
1 large red bell pepper, seeded and chopped
2 small carrots, chopped
2 cans of vegetable broth
10 leaves of fresh basil, chopped
1 Tbl. Light brown sugar
½ C. Milk Alternative (Soy, Rice, Almond, Oat, etc.)
Sea Salt and Pepper, to taste
Preheat the oven to 400 degrees and put the tomatoes in a large, lightly oiled cookie sheet (with sides). Sprinkle with sale and pepper and roast until soft, about an hour. Let cool, then remove the skin of the tomatoes.
Meanwhile, saute the onions/leek(s) in the EVOO until they begin to soften…add the bell pepper and continue to saute until peppers are soft. Add the broth, carrots and garlic and bring the mixture to a boil. Turn heat to medium low and add basil, brown sugar and milk alternative. Simmer for 10 to 15 minutes.
When the tomatoes are done, puree the tomatoes and the broth mixture in a food processor or blender until smooth. (You may need to do this in batches.) Return the soup to the pot, season to taste and heat through.
*This is an adaptation of two recipes from two different cookbooks.