Well, things are moving along here. Although my kids aren’t in school yet, it’s still a marker for me for the beginning of fall-ish time (which means pumpkin recipes!:) ) and just a new chapter of the year in general. School started for everyone here today, so we headed over to the park to soak up the time without the older kids who often end up trampling my little mini kiddo. I say mini because that’s exactly what she is.
My daughter is the one in the pink. She is almost the exact same age as the girl in front of her in line and in back of her, she is just little. It’s so cute. She has just completed her first tumbling class and absolutely loved it. she is now VERY into doing head stands and somersaults. My husband got off early from work for her last tumbling class last week and I snagged a picture of the two cuties on their way out the door.
I love these two.
Now to talk about tomato soup. Ok, you know how some recipes are just winners? Well this is definitely a winner! I made this a few days ago for my family and my brother-in-law (who is not vegan), and he LOVED it just as much as we did. He even said that it tasted like liquid pizza. Which once he said that I could totally taste the resemblance!
This soup is bursting with awesome flavor that won’t disappoint! Trust me. The mix of seasonings with the fresh tomatoes was such an amazing combo! This was actually a recipe from an old friend that I changed up some, and it turned out great!
By the way, this recipe calls for Better than Bullion No Chicken Base. I purchased mine off of the internet. You can find it on Amazon, or my husband found it on some random site (iHerb.com) and found a coupon for free shipping so it ended up being cheaper on there than on amazon ( We also went ahead and ordered the No Beef Base as well since we had the free shipping already.:) )
- 1 medium yellow onion, chopped
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 10-12 ripe roma tomatoes (you can sub for 2 14.5 oz cans of tomatoes, but it will lose the awesome freshness)
- 2½ cups water (or enough to cover the tomatoes)
- ⅔ cup cashews
- 1 tbsp paprika
- 1½ tsp dried mustard powder
- 1½ tsp better than bullion NO chicken base
- 1 tbsp dried parsley
- 1 tbsp dried basil
- a pinch of nutmeg
- salt and pepper to taste
- Chop onion and saute in a medium size pot in olive oil until onions begin to be soft. Add in the garlic and saute for another minute.
- Wash and slice the tomatoes and place in your pot with the onions and garlic. Pour in the 2½ cups water and bring it to a boil. Simmer for 15-20 minutes. Pour about 1 cup of this mixture along with ⅔ cup cashews into a blender and blend until smooth. Add in the remaining ingredients (including the tomato/onion/garlic mixture) and blend until smooth.
Bon Appetit!
Kristin
