So, you might be asking yourself why I would post a recipe on hot soup in the middle of the summer. But really, it’s because if you grew tomatoes at all in your garden this year then you’re getting pretty sick of making tomato sauce and salsa. It’s time to mix it up!
This recipe is perfect because all the vegetables are in season and thus are more affordable, then after you make it you can store it in the freezer until fall rolls around.
Personal Fact: I actually successfully grafted a tomato plant this past March. The scion (top part) is an heirloom variety, and the root stock (bottom) is just a regular more hearty variety. It’s currently producing tomatoes the size of softballs in my garden and they’re delicious.
What you’ll need:
1 Large tomato
2 Celery stalks
1 Clove of garlic
1 cup of vegetable broth
1 cup of non-dairy milk
2 tbsp flour
2 tbsp of nutritional yeast
2 tsp salt
2 tsp pepper
1 tbsp vegan butter
What to do:
1. Chop the Vegetables
Make sure you chop your vegetables into similar sized pieces, you want them to cook uniformly.
2. Cook the Vegetables
In a frying pan cook the tomato for 5-10 minutes. Add a pinch of salt to the pan.
At the same time put your celery, carrots, and vegetable broth in a pot on medium heat.
Once some of the juices from your tomatoes have evaporated put the tomatoes in the pot with your other veggies.
3. Mix in Milk, Flour, Nutritional Yeast, Salt, Pepper, and Butter
4. Cook until Hot
Cooking time really depends on how crunchy you like your carrots.
I like my carrots relatively soft in soups, so I cooked the soup for a longer time, approximately 20 minutes.
I make this in the summer time and then freeze it in freezer bags to pull out in the colder months.