Creamy Rustic Tomato Soup, Gluten-free and Vegan

Creamy Rustic Tomato Soup, Gluten-free and Vegan

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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.

  • Preparation 10 min
  • Cook 35 min
  • Serves 4 servings

Ingredients

  • 0.25 cup olive oil
  • 0.25 cup unsalted butter or vegan butter
  • 0.5 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
  • 2 tsp Just Date Syrup
  • 1 tsp Just Pomegranate Syrup
  • 0.5 cup neutral-tasting milk alternative like unsweetened coconut milk
  • freshly cracked black pepper
Instructions
  1. Stovetop: Heat butter and olive oil in large pot over medium-high. Add carrot, onion, and tomato paste. Season with salt and stir to break up paste.
  2. Cook for approximately 10 minutes until paste darkens and vegetables soften.
  3. Add whole tomatoes, stock, date syrup, and pomegranate syrup. Stir and bring to boil.
  4. Reduce heat to medium and cook approximately 25 minutes until flavors meld and soup reduces slightly.
  5. Using immersion blender, blend until smooth. Alternatively, transfer to blender and blend before returning to pot.
  6. Remove from heat and stir in milk. Taste and adjust salt as needed.
  7. Finish with plenty of cracked black pepper. Serve with croutons or grilled cheese.
  8. Instant Pot: Turn on sauté and add butter, oil, carrot, onion, tomato paste. Sauté until paste darkens.
  9. Add salt, tomatoes, stock, date syrup, pom syrup. Deglaze. Close lid and cook on high pressure for 20 minutes.
  10. Release pressure naturally. Blend as described above. Stir in milk and season.
by Caitlin Heinz