Our kitchen was surely bustling yesterday! I had only intended on making a soup but once I started to pull out (and organize) the frozen vegetables in the freezer, I decided that a green bean casserole was needed to survive the week. The beau also made an entire seitan loaf! He’s been on a big sandwich kick lately and buying the processed store-brands can get a bit expensive. That’ll be an entirely different post once the recipe is perfected.
Back to soup. On Friday afternoon, I got this tweet from Jen in response to me posting a photograph of my veggies, including a bag of tomato puree:
@zeelemons i have two of those tomato puree bags in my freezer, i need an idea of what to make!
I had used two bags of the puree last week to make a CrockPot chili and knew that it would make the perfect base for a tomato soup this time around. But I didn’t want a plain tomato soup, nope. I wanted something that was full of veggies and hearty enough by itself so that I could pack it solo for lunches throughout the week. The recipe below is just that and I’m thankful to be sharing it with you because it needs to be written down for future Sunday use. Enjoy!
- 3 cups of sweet corn [or 1 thawed bag of FG frozen sweet corn]
- 4 cloves of garlic, peeled
- 1 tomato
- coconut oil
- salt & fresh pepper to taste
- 4-6 cups of water or vegetable stock
- about 1 tbsp tomato paste
- 1 medium red onion, diced [FG]
- chili powder
- smoked paprika
- garlic powder
- 1 can of whole organic fire roasted tomatoes
- 1 bag of FG frozen tomato puree, thawed [each bag is 12 ounces]
- 1 bag of FG frozen curly kale, thawed
Preheat oven to 350 degrees. While that’s warming, prep your veggies for roasting. Cut your tomato in half, peel your garlic and spread out the corn onto a baking sheet. Drizzle everything with a little EVOO, add salt & pepper to taste, and then toss so that everything is evenly coated. Pop into the oven for about 35 minutes, or until the corn is turning brown and the tomato is getting crispy. The more tomatoes you have on hand, roast! I just had one and that’s why I used the can of tomatoes, which had about four whole tomatoes in it.
While the veggies are roasting, start your tomato base. Melt some coconut oil in a soup pot and cook the onion until translucent, about five minutes. Add your tomato paste and a little bit of water to scrape up anything on the bottom of the pan/work out any clumps. Add about 2 cups of water, the can of tomatoes and spices. I added about a teaspoon of each in addition to a little sprinkle of garlic powder, salt and pepper. Let it come to a soft boil, then reduce the heat and cover until the roasted vegetables are done.
Once the roasted vegetables are done, add them into the soup pot. ***I left about a cup of the corn out of the pot for garnish- and believe me, it’s worth it. Also add in the bag of kale and if it looks a little low on water, add a cup or two more- I did. Let them come to a boil then turn off the heat.
Using an immersion blender, blend the soup up so that there aren’t any clumps. Be careful- it is super hot! Using this tool always makes me nervous. Taste and season if necessary- ours was perfect! Top with some of the roasted corn and fresh basil.