The key to best flavor here is in two techniques:
1. heating the tomato paste in a skillet with the browned onions and garlic, and
2. in grating the fresh tomato off the skin, not using canned, and not blending which introduces air and pulverizes the delicious tomato meat into a less-tasty puree.
Let’s make this soup!
Makes 4 cups of soup
- 1 onion, chopped
- 2 scallions, chopped
- 3 cloves of garlic, crushed
- 1-2 tbsp olive oil
- 8-10 fresh tomatoes, get pulp by grater, use the side with largest holes (I used this grater)
- 2 tbsp tomato paste (I use this brand)
- 1/2 cup water
- 1 cup vegetable broth
- 1 cup of white mushrooms, chopped
- 3 tsp fresh crushed basil leaves
- 3 tsp dried oregano
- salt and pepper
- pinch of cayenne (more to turn up the heat!)
- 2 tbsp nutritional yeast (I use this brand)
2. Stir in the mushrooms, to heat up and brown a bit. Turn heat off while you prepare tomatoes.
3. Cut washed tomatoes in half, and using a hand-grater in a bowl, press each tomato half to the grate and grate the tomato pulp off until you get down to the skin. Compost the tomato skin.
4. Turn the heat back on under the skillet, stir in the tomato pulp, water and vegetable broth until it comes to a light bubble but don’t reduce the liquid – we want to keep this a broth. Stir in spices and salt and paper. Turn off heat.
5. Serve with sprinklings of microgreens, and nutritional yeast.
6. Maybe dip with bread? Enjoy!