Inspired by the luscious soup I ate at a vegan brunch in Pensacola, this is a simple yet flavorful creamy tomato soup that pairs beautifully with grilled cheez sandwiches.
2 large onions, sliced
water and/or Bragg Liquid Aminos, for sautéing
~8 cups tomatoes (peeled), or two 28 oz. cans diced tomatoes
1 15-ounce can white beans, rinsed and drained
1 head garlic, roasted and the cloves squeezed out
1/4 cup tamari or soy sauce
1 Tbsp. white miso
1/4 cup nutritional yeast
1/4 tsp. smoked paprika
1/4 tsp. curry powder
~1/2 cup nut milk, optional
orange gremolata, recipe below
1 clove garlic, minced
1/2 cup or so of parsley, finely chopped
zest of one orange
1/4 cup or so of raw walnuts, chopped
Make the soup
In a large pot, slowly and patiently caramelize the onions in splashes of water and Bragg Liquid Aminos. For buttery, soft and brown onions, this should take about 30 minutes. Don’t skip this step – it gives the soup its rich flavor.
Once the onions are caramelized, add the tomatoes and cook down for about 10 minutes. Stir all of the remaining ingredients, except for the nut milk, and bring to a boil. Reduce the heat to simmer and cook the soup for 30 minutes or so, tasting to adjust the seasonings.
Using a blender or a stick blender, puree the soup. Stir in the nut milk, if using, and heat gently while you prepare the gremolata.
Make the gremolata
Combine all ingredients in a small bowl.
Divide the soup between bowls and top with gremolata.