simple tomato soup

Ohhh tomato soup.

You have been a staple in my life for as long as I can remember.

With a grilled cheese on the side.  Always.

You are like coffee + doughnuts.

Milk + cookies.

Just waiting to be dunked.

This is the first time I’ve made a simple tomato soup. 

I won’t even try to question or answer why that is.

I’ve made it now and that’s all that matters.

My fear of homemade soup has been conquered!

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Simple Tomato Soup

gluten-free // serves 6-8

• 2, 28oz cans whole peeled tomatoes + juice [1 fire roasted, 1 plain]
• 3 cups low-sodium vegetable stock
• 3/4 cup basil, lightly packed
• 1 large onion, chopped
• 3 Tablespoons butter
• 1 Tablespoons + 1 teaspoon garlic, minced
• 2 teaspoons dried parsley
• 2 teaspoons dried oregano
• 1/4 cup half + half cream
• 1/2 – 1 teaspoon salt
• black pepper to taste

1. Heat a large pot over medium-low heat and melt the butter.
2. Add the chopped onion and 1/2t salt stirring occasionally for 12-15min until translucent and just starting to brown.
3. Add the minced garlic and stir for 30 seconds, then add the tomatoes, their juice, and 3c of veggie stock.  Stir.
4. Tear the basil and stir it in the pot along with the parsley, oregano, and black pepper.
5. Bring to a boil over medium heat, then reduce heat to simmer for 20min.
6. Carefully blend the soup with an immersion blender until smooth.
7. Put back on the heat and continue to simmer for 20min.
8. Stir in the half + half. 
9. Taste, then add more salt and pepper if desired and simmer for 5min.
10. Serve or let cool before storing in the fridge. 
11. Top with freshly grated parmesan cheese, black pepper, and a drizzle of olive oil and/or half + half.

Notes:  You can use 2 cans of the same type of whole tomatoes, or use 1 fire roasted and 1 plain like I did.  If you don’t have an immersion blender, you can use your blender instead.  If you use your blender, do so in small batches and use caution. 

My mom is heading to Colorado on Sunday for her spring break.  It was much easier leaving Ohio knowing she would be here just a few days later.  Now only if the whole family could join her.

Have a fabulous weekend!

Ashley

creamy avocado veggie pasta

I finally got to make dinner for my family tonight.  With everything that’s been going on, we’ve been eating whatever we can find and throw together in 10 minutes or less.  Still nutrient dense + healthy but a bit boring + repetitive.

I knew I wanted to make something that no one had ever tried before.  It’s actually new to me too! 

I’ve been all about avocados lately, so I grabbed a few not even knowing what I would make with them.

I cook a lot of quinoa + millet dishes, but not too much pasta.  Just a preference thing.  But tonight, pasta sounded perfect.  A pasta dish filled with vegetables.  I decided to combine avocado with chickpeas to make a thick, creamy sauce.  The chickpeas add a kick of protein and help to bulk up the sauce. 

This could probably double as a veggie dip, too!

I packed as many veggies into the pan as possible.  Then, I mixed in the avocado cream sauce and a bit of the pasta cooking water to thin it out.

Dinner for a family of 8 was done in 35 minutes. 

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Creamy Avocado Sauce + Veggie Pasta

vegan, gluten-free // serves 8-10

Sauce

• 2 avocados
• 1 cup chickpeas
• 1/2 cup walnuts, soaked for 4+ hours
• 3/4 cup basil, loosely packed
• 6 Tablespoons lemon juice
• 1.5 teaspoons lemon zest
• 2 cloves garlic
• 1 Tablespoon sunflower oil
• 3/4 teaspoon salt
• black pepper to taste

1. In a large food processor add the garlic and turn on until minced.
2. Scrape the bowl and add the avocado, chickpeas, walnuts, basil, lemon juice, lemon zest, oil, salt + pepper.
3. Turn on and let process until smooth and creamy.  Scrape down the sides as necessary.
4. Taste and add more salt + pepper if desired.
5. Refrigerate in a sealed container for up to 3 days.

Pasta

• 16-20 oz dry [gluten free] pasta
• 1 cup pasta cooking water
• 3 cups broccoli, chopped
• 1 lb asparagus, ends trimmed + chopped in half
• 1 large red pepper, sliced
• 10 oz baby portabella/crimini mushrooms, sliced
• 1/4 cup basil, chopped
• 2 cloves garlic, minced
• 1 Tablespoon sunflower oil
• 1/4-1/2 teaspoon salt
• black pepper to taste
• toasted walnuts/parmesan cheese/toasted pepitas/basil [optional toppings]

1. Cook the pasta according to package directions and reserve 1c of the cooking water when you strain the pasta.  Rinse the pasta with cold water and set aside.
2. In a large pan over medium heat, add the oil.
3. Once hot, add the garlic and cook for 30sec-1min until just starting to brown.
4. Add the broccoli and asparagus and cook for 5-7min, until just starting to soften.  Stir frequently.
5. Add the mushrooms and cook for another 3-4min, stirring frequently. 
6. Add the red pepper for 1-2min until slightly softened.  Stirring a few times.
7. Add the pasta, as much avocado sauce as desired, and start with 1/2c of the reserved cooking water.  Toss with tongs to combine.  Add more cooking water if needed.
8. Cook for 2-3min until the pasta if heated through.
9. Mix the basil in, in the last minute.
10. Add optional toppings and serve immediately.

notes:  I used Lundberg brown rice pasta.  If you cook according to package directions and immediately rinse with cold water, the noodles will not have a gummy texture.  Feel free to sub your favorite noodles.  When using the full 20oz of pasta [2 Lundberg boxes] I also used all of the avocado sauce. 

I love cooking for the family, and I don’t think they mind either. 

Next up?  Dessert!

Ashley