Gluten Free/ Main Course/ Soup + Stew

ROASTED TOMATO SOUP WITH SUNFLOWER CREAM

CREAMY ROASTED TOMATO SOUP WITH SUNFLOWER CREAM CREAMY VEGAN ROASTED TOMATO SOUP WITH HERBS 10

Summer has begun to unofficially wind down. People have left the city for one last go at a cabin get away, rendering the streets quiet and deserted, like a dying gold rush town of yesteryear. Lawns have fully transformed into bronze arid landscapes, while the drought in the province has turned the deciduous trees brown long before their time. In all the strange uneasiness of this seasonal metamorphosis, there is so much beauty to be had. The nights have begun to cool down, and the wind that combs through the fig branches outside of our open bedroom window like water, has finally returned.

What little garden produce that survived the extreme heat and aphids is heavy and gravid on the tired and limp branches. A few cabbages are coming along amongst the weeds and ever encroaching morning glory, which has tormented me all summer. But of all the things that grew and survived this year, I am most impressed with the tomatoes. Nothing quite compares with the plucking of a fresh tomato from the vine –  firm, juicy, and perfumed with that green foliage scent that tickles your nose.

CREAMY VEGAN ROASTED TOMATO SOUP WITH HERBS CREAMY VEGAN ROASTED TOMATO SOUP WITH HERBS CREAMY VEGAN ROASTED TOMATO SOUP WITH HERBS CREAMY VEGAN ROASTED TOMATO SOUP WITH HERBS

Like cooking with all good produce, less is more. Perfectly ripe summer crops (whether it be a peach, baby greens, or fresh peas) should be left to shine in all their glory. A simple roasting of these tomatoes brings out their natural sweetness and concentrates their flavour, heightening their natural umami richness. While this may not be the canned tomato soup of your childhood, it is decadent and creamy and just as nostalgic (and the perfect match to a grilled cheese or some avocado toast!). Fresh botanical flavours like the clove and licorice notes of basil add those summery garden vibes that just can’t be matched. Like seriously the best.

While you may think soup is a strange summer food, I assure you that eating warm food when it’s warm outside does in fact cool you down. If you’re still in a part of the world battling the “it’s too hot to cook” kind of weather, try roasting the tomatoes first thing in the morning when the house is still nice and cool. And if that doesn’t work for you, you can also roast them a few days ahead of making the soup, or even give the old BBQ a try to get some nice smoky flavours on your tomatoes. Here’s to slowing down and taking it easy, and getting the last few weeks of summer in as best we can.

CREAMY ROASTED TOMATO SOUP WITH SUNFLOWER CREAM CREAMY VEGAN ROASTED TOMATO SOUP WITH HERBS

ROASTED TOMATO SOUP WITH SUNFLOWER CREAM

Serves 4. Print Recipe Here.

1.4 Kg (3 Pounds) of Tomatoes
4 Tbsp. Oil
2 tsp. Sea Salt
1 tsp. Black Pepper
1 Onion, Chopped (about 1 cup)
5 Cloves garlic, peeled and roughly chopped
1 Stalk of Celery Chopped (about 1/3 of a cup)
1 tsp. each Dried Thyme and Oregano
1/4 Cup Fresh Basil Leaves
1/2 Sunflower Cream
4 Cups Veggie Stock
Sea Salt and Pepper to Taste

SUNFLOWER CREAM

1 Cup Raw Sunflower Seeds, soaked in boiling water for at least 1 hour
3/4 Cup Water

  1. Begin by soaking the sunflower seeds and set aside. Next, chop your tomatoes. If you have larger ones like Roma or beefsteak, cut them in 1/4. Little ones like cherry tomatoes can be  cut in half or roasted whole. Arrange the tomatoes on a parchment lined baking tray and drizzle with 3 Tbsp. of the oil and sprinkle with the 2 tsp. salt and 1 tsp. pepper. Roast in a 190 C (375 F) oven for 45 minutes to 1 hour. This step can also be done a day or two ahead of making the soup.
  2. After the tomatoes are roasted, you can begin to make the soup. Heat a large pot over medium heat. Add the remaining 1 Tbsp. of oil and the onion. Cook just until the onion begin to turns soft. Add the garlic, celery, and dried thyme and oregano and gently cook for another minute or two until the garlic begins to become fragrant. Next add the tomatoes and the veggie stock. Bring this mixture to a boil, then cover and let simmer for 40 minutes.
  3. When the soup is cooking make the sunflower cream. Drain the soak sunflower seeds and discard the water. Add them to a blender with 3/4 cup of fresh water. Puree until smooth
  4. Once the soup is cooked, add the fresh basil and puree with either an immersion blender or in batches in a blender. Stir in the 1/2 cup sunflower cream and season with salt and pepper to taste.
  5. Serve with remaining sunflower cream and any fresh herbs you like.

Tomato Soup CREAMY ROASTED TOMATO SOUP WITH SUNFLOWER CREAM

xox Sophie

10 Comments

  • Reply
    Emily von Euw
    August 24, 2017 at 10:25 pm

    YUMMMMMMMMAAAY

    • Reply
      Sophie
      August 25, 2017 at 12:52 am

      awe, shucks! xox

  • Reply
    Jodi
    August 27, 2017 at 11:28 am

    I think this time of year is just magical, especially if you are into food. The light is softer and breeze is cooler and I feel a deep sense of connection to the produce. Golden tomatoes and creamy corn and sweet stone fruit, it all goes together so well. I loved reading your words here Sophie, and I happy to hear that your garden has somewhat survived a tough summer. This nights and mornings are cool here now, and a roasted tomato soup sounds like just the thing. Thanks for the nudge x

    • Reply
      Sophie
      September 8, 2017 at 4:34 am

      Perfectly said, Jodi! I hope you and the family are settling in to late summer-early fall nicely. I’m totally looking forward to more and more soups to come <3

  • Reply
    Carlos At Spoonabilities
    August 27, 2017 at 12:47 pm

    Love roasted tomato and in a soup is super tasty. The photos are simplistic but Stunning!

    • Reply
      Sophie
      September 8, 2017 at 4:32 am

      Thank you so much, Carlos. Tomato soup is totally one of the best 🙂

  • Reply
    Laurel
    August 29, 2017 at 5:15 pm

    This tomato soup looks amazing! Love that you used sunflower seeds instead of cashews to make this creamy dreamy. Can’t wait t try this recipe out!

    • Reply
      Sophie
      September 8, 2017 at 4:42 am

      Thanks a bunch, Laurel! And yes, don’t you hate it when everything has cashews in it. Bye bye lifesavings 😉

  • Reply
    Maya | Spice + Sprout
    August 31, 2017 at 3:53 am

    Ohhhh Sophie this is so dreamy! I love the quiet end of summer when everyone is trying to hold on to the heat and fresh produce, but I have to admit the drizzly weather is going to come as a bit of a relief 😉 . Love reading your words as always, hope we can hang again soon! xx

    • Reply
      Sophie
      September 8, 2017 at 4:35 am

      Thank you so much, buddy! I hope you’re going to love the west coast rain. It’s so gorgeous especially outside of the city (and so good for tea, cat cuddles, and reading)

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