Hosting A Soup and Bread Supper: Vegan Tomato Soup And Biscuits

SoupweekoneTomato soup! So warm and wintery and so easy to make from scratch!

Tomato Soup BaseStart with two small onions and a few cloves of garlic. Chop and sautee in a neutral oil like corn or sunflower. Add a generous amount of of parsley, and a teaspoon of smoked paprika. Sautee and stir until the garlic and onions are tender.

IMG_1405IMG_1408Whisk in flour until all of the oil is absorbed.  Then pour in a small amount of tomato juice and stir until smooth before adding the rest of the tomato juice and the can of puree.

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IMG_1411At this point you can continue with the recipe or put the base away until you need it. Either way simmer it for 10-15 minutes before serving and then stir in two cups of coconut-almond milk or for a really creamy taste a can of coconut cream.

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Biscuits

 

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2 cups flour

1 T baking powder

1 T sugar

1/2 tsp cream of tartar

1/4 tsp salt

1/2 cup fat that is solid at room temperature. (I use lard most often, but the vegan shortenings also work well. Earth Balance and the vegan margarines do not work as they are soft not solid at room temperature)

1 can of coconut cream well shaken

Mix dry ingredients and cut in the fat of your choice. Mix just enough that you have little flakes of fat and flour. Dump in the can of coconut cream and mix lightly until everything is moist.  Drop by spoonfuls onto an ungreased cookie sheet and bake at 450 for 10-12 minutes. Makes ~ 12 biscuits.

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