I might be writing this with a big box of tissues to the right of my laptop on the sewing machine that serves double duty as my desk. Actually, make that a roll of toilet paper. We’re out of facial tissue and toilet paper is the next best thing, no? I might also be wearing my fuzzy soft blue bathrobe with pajamas underneath. The cold virus season arrived early and quickly this year, while the weather outside is slowly changing.
The beautiful Rose of Sharon outside our front door is in full bloom.
And yet, trees in our neighbourhood are starting to shed their gold- and orange-coloured leaves.
On Sunday, my in-laws arrived for a visit, hauling into our kitchen a beautiful harvest of tomatoes from their garden — sweet, dainty bite-sized cherry tomatoes, as well as large, juicy ones. I have loved tomatoes since childhood, choosing the fleshiest crimson one and biting into it as if I were eating an apple, to the astonishment of my family members, some of whom still are getting used to the idea that a tomato is, in fact, a fruit.
See what I mean? Isn’t it absolutely, preciously perfect?
Even so, raw tomatoes and my belly are not the best of friends anymore. Roasted tomatoes, on the other hand… Or, even better, tomato soup! Mmm…
When I woke up in the morning yesterday with a sore throat and sinuses that were crying pitifully, I knew that soup was in order, and not the chicken kind. Don’t get me wrong, in my state, I was in no mood to head into the kitchen and cook, but as I’m the only one who could produce the soup within the shortest time, I forced my creative chef hat to stay on my head and got to work.
I wanted to eat those gorgeous tomatoes sitting on my counter, but not in their raw state.
I pulled together a few ingredients:
After about 30 minutes — twice as long as it should have taken, as I did take many breaks to tend to my runny nose — this is what I had simmering on the stove.
And it smelled delicious!
I added some water, let everything come to a boil, then simmer for 30 minutes, and then came the fun part…
I do enjoy my immersion blender. It allows me to make delicious soup quickly, without needing to use the traditional standing blender.
Voila! The result was divine and warmed my aching bones. Oh yeah, and it helped clear the sinuses, also.
I improvised along the way and whipped up this soup in my virus-laden daze. However, thanks to the photographs I took during the cooking process, I was able to remember which ingredients I used. So, I’m happy to share the recipe with you.
Dharma Wanderlust Vegan Tomato Bisque
2 tbsp EVOO
2 medium-large white onions, chopped
4 cloves garlic, minced
7-8 medium-large ripe tomatoes, coarsely chopped
1-2 tsp sea salt
1 tsp ground turmeric
1 tsp cumin seed
1-2 tsp fennel seed
1 tsp ground coriander
3 cups distilled water or vegetable stock
1. Heat the EVOO in a large heavy-bottomed pot. Then, add the onion and garlic and cook, stirring frequently, on medium-high heat, until the garlic and onion are browned.
2. Add the tomatoes, sea salt, turmeric, cumin, fennel, and coriander and continue to cook for about 5 minutes.
3. Add the water or vegetable stock. Cover and bring to a boil. Then, simmer for about 30 minutes.
4. Let the soup cool. Then, use an immersion blender or transfer the soup in small batches into a standing blender, blending until the desired consistency is achieved.
5. Garnish as you wish, if you wish. I sprinkled my soup with black sesame seeds and hemp hearts.
Enjoy, and SHARE this recipe and the soup with your friends (especially ones who might be fighting a nasty cold)!
And for dessert, may we suggest our delicious, sugar-free date rolls:
As always, we would love to read your thoughts on these recipes. Feel free to leave a comment. And SHARE with your friends!