Who doesn’t love thick, rich and delicious tomato soup? It takes me back to the days of my youth, when tomato soup came in a can. Berbere seasoning provides a great exotic flavor.
1 small onion, diced
1 28-ounce can no-salt whole peeled tomatoes
1 cup water
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon smoked paprika (or regular sweet paprika)
1 teaspoon Berbere seasoning (see Notes)
1 cup nondairy milk
Optional toppings: ground black pepper, chopped fresh basil
1. Heat a heavy-bottomed pot over medium-low heat. When the pot is hot, add the onions and cook for 6 to 8 minutes, until the onions are soft. Stir often to keep the onions from burning and add either water or vegetable broth to keep from sticking.
2. Add the entire can of whole tomatoes, including the liquid, and 1 cup of water. Using the back of a wooden spoon, gently smash the tomatoes.
3. Add the dried oregano, basil, paprika and Berbere seasoning. Raise the heat to medium and bring to a boil. Let the soup simmer for 8 to 10 minutes. Turn off the heat. Let cool for 5 minutes before transferring to a blender. Add 1 cup of nondairy milk while blending. Serve garnished with pepper, chopped green onion, and/or basil leaves.
Makes: 4 1-cup servings, Preparation: 8 minutes, Cooking: 20 minutes
Notes: Add 3 cups of fresh corn kernels cut from the cob, or 1 pound of frozen sweet corn (preferably organic). Optional: add cooked rice (about ¼ cup per serving) for a heartier option. Berbere seasoning can be found on Amazon.com and at Whole Foods grocery store (or leave it out or substitute with a spice that will add some kick).
Jeanne Schumacher, M.Ed., Ed.D. is a plant-based coach and has become a motivational speaker and educator. She’s the founder of Plant-Based Westchester, a PlantPure Nation POD. She is certified in plant-based nutrition, and helps others transition from the standard American diet to a whole-food, plant-based lifestyle. You can find Jeanne on Facebook at “Plant Based – Westchester” and at SimplyPlantbased.net.