Remember how I spent most of the summer wishing the weather wasn’t quite so hot? Yeah, me too but now it seems like it was a distant memory even though just last week it was 27 degrees Celsius because the temperature drop was so dramatic, like the weather is just being a total drama queen.

But the good news is that I refuse to let this chilly weather get me down because chilly weather is soup and chili and stew weather, so ha! And on top of that, it’s still warm enough to play a couple hours of tennis which means fall doesn’t officially start–by my estimation–until it’s too cold to put on my skirt and hit some balls.

But, back to soup weather or just vegan soup recipes, I suppose.

I have never ever been a fan of tomato soup. My grandmother used to make it back in the day and I would gobble up the grilled cheese like it was my job and then I would sit at the table for hours upon hours because I just couldn’t stomach tomato soup. No matter what I did–add hot sauce or more cheese–the taste was just…yuck. Which is weird because I can just add salt & black pepper to tomatoes and eat them just like that. Weird, I know but that’s where I’ve been with tomato soup for most of my life.

Even in college I went through a (brief) period of time where I enjoyed a good Bloody Mary.

Fast forward to 2023 and I came across a slight twist on vegan tomato soup and for some reason it appealed to me. Maybe it’s maturity or maybe it’s just that this particular vegan soup recipe sounded really, really good. Don’t know. Don’t care.

The main three ingredients in this vegan tomato soup are: tomatoes (sun dried, crushed & fresh), garlic and cannellini beans.

Sound good? Then, let’s do this!

Kitchen Tools:

*Soup pot
*Cutting board
*Immersion blender or Blender
*Kitchen knife
*Kitchen scale

Ingredients:

*Crushed tomatoes
*Sun-dried tomatoes
*Fresh tomatoes, chopped
*Garlic (I roasted an entire head but you do you)
*Leek (I had about 100 grams left over and just added them)
*Waste free broth or water
*Lemon juice
*Nutritional yeast
*Tomato paste (or use red pepper paste for an added kick)
*Cannellini beans (drained & rinsed)

Instructions:

*Roast garlic in the oven on 180C/375F for about 20 minutes, remove and let cool until you can handle it easily.

*Add chopped leeks and tomatoes to a stock pot, cooking over medium heat. Add broth or water as needed to prevent the vegetables from burning. Once leeks and tomatoes start to break down, add in sun-dried tomatoes. Slice or chop sun-dried tomatoes to make them easier to integrate into soup.

*Add in beans, garlic and tomato sauce, stirring frequently until everything is blended.

*Stir in crushed tomatoes and bring to a boil and then reduce to a simmer.

*After about 5 minutes, remove some of the mixture and blend with an immersion blender. This part is totally optional as you can add vegan cream, coconut cream or cashew cream if you want to skip this step without sacrificing the creaminess.

*Add the blended mixture back to the pot with lemon juice and nutritional yeast. Let simmer for about 10 minutes and then it’s ready to serve.

**Serve with bread or crackers **

**Wash it down with an icy dark beer!!!!**

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