how to make gluten free Creamy Tomato Thyme Soup for vegans

Creamy Tomato Thyme Soup

Photo: © Fire and Earth Kitchen

This super simple Creamy Tomato Thyme Soup will satisfy your craving for a warm meal as the fall temperatures continue to drop.

To make this a heartier meal, I highly recommend serving the soup with a vegan grilled cheese sandwich! And if you’re over the age of 10, don’t worry there’ll be no judgment. You’re never too old for grilled cheese and tomato soup.

Creamy Tomato Thyme Soup

Yields 4 servings.

Ingredients

• 1 teaspoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, chopped
• 1 28 oz can of tomatoes, diced, crushed, or pureed
• ½ cup coconut milk
• ½ teaspoon salt, you can omit this if the canned tomatoes are salted
• ½ teaspoon black pepper
• 1 teaspoon fresh or dried thyme
• 1 cup water

Directions

1. In a medium-sized pot, heat olive oil on medium low heat and add the onion and garlic. Saute lightly for 2-3 minutes.
2. Add canned tomatoes and all other remaining ingredients. Cover and simmer on medium heat for 10 minutes, until heated through and fragrant.
3. Serve as is or blend to desired creaminess. You can use either an immersion blender or you can transfer to a blender and puree in batches. If you’re using a traditional blender, be sure to let the soup cool before blending.

A big thanks to Renee Press at Fire and Earth Kitchen for sharing this recipe and several others over the past few months!

also read : 

What Do Vegans Eat?

valentine's day dessert Brownie Tart

Brownie Tart

Ingredients

• 6 tablespoons (3/4 stick) unsalted butter
• 3 1/4 cups (20 ounces) semisweet chocolate chips
• 3 extra-large eggs
• 1 cup sugar
• 1 tablespoon instant coffee granules
• 1/2 teaspoon pure vanilla extract
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1 cup (4 ounces) chopped walnuts
• 2 to 3 tablespoons heavy cream

Directions

Grease and flour a 9-inch tart pan with removable sides. Preheat the oven to 350 degrees F. 

Melt the butter in a bowl set over simmering water. Add 2 cups of the chocolate chips, remove from the heat, and stir until the chocolate melts. Set aside to cool completely. 

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, coffee, and vanilla on medium-high speed until light and fluffy, about 3 minutes. Stir in the cooled chocolate. In a medium bowl, combine the flour, baking powder, salt, 1 cup of the chocolate chips, and the walnuts. Fold the flour mixture into the batter until just combined. Pour into the pan and bake for 35 to 40 minutes, until the center is puffed (the top may crack). The inside will still be very soft. Cool to room temperature before removing the sides of the tart pan. 

Melt the remaining 1/4 cup of chocolate chips with the heavy cream and drizzle on the tart.

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Banana Bread