SPICY TOMATO GINGER SOUP
Everybody loves tomato soup. This one is rich, chunky and satisfying!
Makes 6 cups
2 T. coconut oil spread (Olivio brand)
3 finely chopped peeled garlic cloves
2 T. chopped celery leaves
28 oz. can whole tomatoes in puree (I used San Marzano brand)
10-3/4 oz. can condensed tomato soup plus 1 can water
2 t. dried tarragon
1 t. dried basil
1 t. ground fennel seed
1/8 t. red cayenne pepper
1 t. sea salt
freshly ground black pepper to taste
1 t. liquid smoke
3 T. fresh peeled tiny ginger sticks (matchstick-size) cut in half; cut peeled ginger into very thin 1 inch long slabs, stack, then cut into very thin sticks
2 fresh Roma tomatoes, cored and diced
2 t. brown sugar
½ c. Rich’s Non-Dairy Creamer, full strength
In large saucepan, over medium heat combine all ingredients, except non-dairy creamer. Stir well, bring to fizzle of a boil, then reduce heat and cook 20 minutes. Adjust for salt.
If you’re serving the soup right away, then add non-dairy creamer, stir, heat through and serve.
If you’re going to serve the soup later, then leave out the non-dairy creamer until you’re ready to serve.
If you’re using croutons, toast a piece of your Italian bread, I used wheat Italian, cut into small cubes and place just a few in each cup of soup.
Ladle into soup cups, drizzle with a little creamer, sprinkle with freshly ground black pepper and serve.
Notes: If you have fresh basil, garnish each cup with a few fresh cut strips.
If you don’t have coconut spread, substitute margarine or extra virgin olive oil.
I also tried this soup as a gravy over instant mashed potatoes. I use half water and half coconut or almond milk to cook the potatoes. I season with a little curry. Makes a quick, spicy, great comfort food.