Creamy Tomato Soup

It’s winter and let’s face it, the last thing someone would think of is a raw soup because that somehow puts ‘cold’ in your mind. Well, you can get around that by warming it in the dehydrator and while it won’t be piping hot, this is the next best thing for the raw purist. You can also use a thermometer and heat on low on the stovetop – just make sure you stop short of that magical 118 degree mark and you’re golden. Of course it helps that this creamy tomato soup recipe is pretty hardy; I think you’ll be pleasantly surprised at how much it will take the chill out on a blustery day.

I’m a little bummed that I didn’t make more tomato soup; seems to be a common complaint of mine! Fortunately making more is pretty simple. Always an issue is timing -since dehydrating takes time – but the flavors pop so much more when you bring the dehydrator on board. If you choose to warm this up, I would still dehydrate the tomatoes first and then heat the finished soup.

Since it’s December, we don’t have any tomatoes growing. At the moment we don’t have a greenhouse warm enough for them to grow properly so I had to buy some. I chose locally grown heirloom Beefsteak tomatoes that were juicy, meaty and full of flavor. I’ll probably use Brandywines next time; I think they check all the boxes and have the right balance of acids vs sweetness.

You can serve the tomato soup with whatever you like, but these Basil Crackers really made a difference. They’re perfect for dipping or you can always spread them with a little Garlic & Herb Cheese Wheel for more of a meal. Making the crackers are super simple. I used the recipe from the Rosemary Olive Oil Crackers and just replaced the rosemary with fresh julienned basil. They are a perfect accompaniment.

RAW VEGAN RECIPE: Creamy Tomato Soup

Tomato Soup

4 large heirloom tomatoes diced small

1 shallot diced

4 cloves crushed garlic cloves

5 large basil leaves julienned

1/4 tsp oregano

1/8 tsp salt

1/8 tsp pepper

2 tblsp olive oil

Toss all ingredients together and place on dehydrator sheet. Set at 115 degrees for 4 hours tossing again at the 2 hour mark. Liquefy ingredients and place through a strainer or sieve.

Basil Cream

1/4 cup raw cashews (soaked for 4 hours up to 24 hours)

1/8 cup almond milk

1 clove crushed garlic

1/8 tsp chopped shallot

1 tblsp oregano

Puree all ingredients together and swirl in soup.

Serve with Basil Crackers Rosemary Olive Oil Crackers Just replace the rosemary with basil and enjoy!