Saturday, April 20, 2013

Vegan Creamy Tomato-Basil Soup in a Vegan Cheesy Bread Bowl

Vegan Creamy Tomato-Basil Soup in a Vegan Cheesy Bread Bowl
A grilled cheese and tomato soup is a childhood classic! We ate it at home when are parents made it for us and we were served it at school, it is a comfort food classic. But what if we could take that childhood classic and make it all in one, a one stop meal. This recipe takes the classic soup made rich, creamy, vegan and pairs it with a cheesy bread bowl...if that's not a match made in heaven, I don't know what is! You can make this on a cold night, relaxing weekend, or a date night for two. Makes plenty of leftovers and is loaded with lots of veggies and flavor to fool any picky eater. Overall a perfect soup combo you can enjoy anytime. Top with more fresh basil, more vegan Parmesan, and the cheesy bread bowl topper and your all set for a blast from the past. Enjoy!

Vegan Creamy Tomato-Basil Soup in a Vegan Cheesy Bread Bowl


-1/2 cup good olive oil
-1 large chopped red onion, chunked
-3  medium carrots, peeled and chunked
-1 fennel bulb, trimmed, cored, and medium-chunks
-4 garlic cloves, diced
-1 (28-ounce) can organic crushed tomatoes
-1 (28-ounce) can organic fire-roasted crushed tomatoes
-4 cups vegan chicken broth
-1 cup fresh basil leaves
-1 Tablespoon salt 
-1 teaspoon Freshly ground black pepper (if you like more pepper, add 1/2tsp more) 
-3 teaspoons Nutritional Yeast
-3 Tablespoons vegan grated Parmesan
-2 cups canned coconut milk (full fat, none sweetened)

(Bread Bowl Recipe Below)

Soup Directions

In a food processor, process all your chunked veggies and minced garlic until it is minced or moderately minced. (This soup will be pureed at the end, it doesn't have to be perfect) 

Processed Veggies (Size)
Heat the oil in a large stockpot over medium heat. Add the onions, carrots, fennel, and garlic and cook over medium-low heat for 10 minutes, until tender. 

All the Processed Veggies in Oil
Sauteed Veggies
Add both of the crushed tomatoes to the pot along with the vegan chicken stock, basil, 1 tablespoon salt, and 1 to 1 1/2 teaspoons black pepper.
Tomatoes, Stock, & Basil Added
Bring the soup to a boil and once it hits a boil lower the heat, allow to simmer covered, for 45 to 60 minutes. Stir the soup occassionally until done.

Simmering Soup 
Once the soup has simmered and the veggies have become tender, remove from the heat and either let slightly cool before pureeing in the blender (If you have a blender that can handle hot liquids, puree now). Puree the soup first by itself until it resembles a tomato soup consistency  Then add your coconut milk and Parmesan, blend until combined. Serve out of the blender in bread bowl, top with more basil and vegan Parmesan cheese.  
Pureed Soup with Coconut Milk
Bread Bowl

Ingredients-4 to 5 cups all-purpose flour
-2 Tablespoons sugar
-2 envelopes RapidRise Yeast (Highly Active)
-1 1/2 teaspoons salt
-1 cup water
-1 cup vegan milk
-2 Tablespoon vegan butter or margarine
-2 Tablespoons Nutritional Yeast

-1/3 to 1/2 cup vegan cheddar cheese, freshly grated (not pre-shredded) 


In a stand mixer, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat water, vegan milk, and vegan butter until very warm (120 to 130 Degrees). Gradually add the hot liquid to the flour mixture. Mix for 2 minutes at medium speed in your stand mixer, scraping the bowl occasionally. 

Formed Dough in Mixer
Stir in enough of the remaining flour slowly to make a soft dough (you may use 2 cup or 3 cups). Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover and let the dough rest for 10 minutes covered in a towel. 
Ready to Rest Bread Dough
Once the dough has rested, divide dough into 4 equal portions and shape each into a ball. Place on greased baking sheet and coat in oil. Cover and let rise in warm, draft-free place until doubled in size, about 1 hour. (I turned my oven to 100 degrees and once it hit it, shut it off and placed the dough, covered to rest)  

Formed Bread Bowls
Once to bread bowls have rested and risen, remove from the oven. With sharp knife or scissors, make 1/4-inch deep slashes in crisscross pattern on top of formed bread bowls. Sprinkle each with a little salt & fresh black pepper before going into the oven. 
Ready to Bake Bread Bowls
Bake at 375 Degrees for 25 minutes. Once it bakes for 25 minutes, remove from the oven and top each with the vegan cheese divide between them and bake in the oven for another 10 to 15 minutes. Once done, remove the baking sheets from the oven and let the bread cool on wire rack or plate.

Finished Bread Bowls
Cut off the very top and set them aside for serving. Hollow out loaf to form bowl, a fork helps if the bread is still hot. Set the inside of the bread aside in a bowl. Don't throw them away, it makes for really nice homemade bread crumbs...if you don't munch on it. 
Bread Bowl with Tools
Hollowed Bread Bowl
Once your bread bowls have been cut and hollowed, fill with soup and top with basil and vegan Parmesan to serve. Place the tops back on top or on the side for dunking and serve. Enjoy!

Vegan Creamy Tomato-Basil Soup in a Vegan Cheesy Bread Bowl



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