Creamy Rustic Tomato Soup, Gluten-free and Vegan
Material Kitchen recently posted Zaynab Issa's Tomato Soup and I knew instantly I had to try it. Tomato soup is my secret favorite soup. Don't tell the others. Normally, I throw an onion, tons of butter, cracked black pepper and diced tomatoes in an instant pot and blend it up. With a golden drippy grilled cheese it's a perfect lazy weeknight dinner. But Zaynab Issa, editor at Bon Appetit, put me in my place because this is nearly just as quick and easy and soooo much more nuanced. I'm happy to report, I grew up a little while making this. Zaynab used honey in her recipe so naturally we switched it out with Just Date Syrup. But what may surprise you is that we also switched out the balsamic vinegar with Just Pomegranate Syrup. Did you know they have similar flavor profiles? I'll bet you just learned something there and now we're both a little bit wiser.
Ingredients
¼ cup olive oil
¼ cup unsalted butter or vegan butter such as Miyokos
½ medium carrot, roughly chopped
1 large yellow onion, roughly chopped
2 tbsp tomato paste
2 tsp kosher salt
1, 28 oz can whole peeled tomatoes
4 cups vegetable stock (use only 2 cups if using an instant pot)
2 tsp Just Date Syrup
1 tsp Just Pomegranate Syrup
½ cup neutral tasting milk alternative like unsweetened coconut milk
Freshly cracked black pepper
Stove top instructions
Begin by heating a large pot over medium-high heat and adding the butter and olive oil. Once the butter has melted, add in the carrot, celery, onion, and tomato paste. Season with kosher salt, then stir to break up the tomato paste. Cook for approximately 10 minutes or until the paste has darkened and the vegetables have softened.
Next, add in the whole peeled tomatoes, stock, Just Date Syrup, and Just Pomegranate Syrup. Stir well and bring the mixture to a boil. Reduce the heat to medium and continue to cook for approximately 25 minutes, or until the flavors have melded together and the soup has slightly reduced.
Using an immersion blender, blend the mixture until smooth. Alternatively, transfer the contents of the pot to a blender and blend until smooth before returning the mixture to the pot. Remove the pot from the heat and stir in the milk. Taste the soup for salt and adjust seasoning as needed.
Finish by adding plenty of freshly cracked black pepper and serve with croutons or grilled cheese.
Instant Pot instructions
Turn instant pot on sauté and add butter, olive oil, carrot, onion, and tomato paste and sauté until the paste has darkened. Next add the salt, tomatoes, stock, Just Date Syrup, and Just Pomegranate Syrup and deglaze the pot. Place the lid onto your instant pot and set to cook on high for 20 minutes. Let the pressure release naturally.
Turn the instant pot off. Using an immersion blender, blend the mixture until smooth. Alternatively, transfer the contents of the pot to a blender and blend until smooth before returning the mixture to the pot. Finally, stir in the milk. Taste the soup for salt and adjust seasoning as needed.
Finish by adding plenty of freshly cracked black pepper and serve with croutons or grilled cheese.
adapted from Zaynab Issa's Classic Tomato Soup recipe by Caitlin Heinz