October 17, 2011 by Living Girl Living Foods
I’ve honestly never made tomato soup before and I don’t think I ever tried tomato soup until a few years ago. I had an idea for a recipe this morning so I decided to test it out. I dehydrated tomatoes, tomatillos, and carrots to make a roasted taste to add some flavor. Then, I blended it up with just a few herbs and other things. This is a pretty simple recipe and I think it’ll taste just fine if you do not have a dehydrator.
I have a feeling this is a soup I will be eating frequently now that the weather is much cooler. When dehydrated this soup is slightly warm and even though I do not have too many memories of tomato soup it seems like a comfort food that many people probably consumed during their childhood. With several of the raw recipes I come up with I try to connect them to memories I have of food so I do not miss cooked food. For me a lot of foods I like are because they please certain cravings, remind me of a holiday, vacation, person, or so on.
Hopefully this is something you can find comfort in as well! The tomatillos add a little kick and give the soup a roasted taste, it’s completely optional 😀
Raw Smoky Tomato Basil Soup
Equipment: Dehydrator, vegetable peeler or shredder, blender, mincer
Time: dehydrate for 4 hours, the rest takes about 15 minutes
Place in dehydrator:
3, Medium Tomatoes, chopped
2, Small Tomatillos, chopped
1, Medium Carrot, shredded
Dehydrate for roughly 4 hour. The vegetables will start to look dry and the carrots will not be too crisp like a chip, you want some moisture in them still. Here is what my tray looked like when I pulled it.
Place in blender and add above to:
1 quarter of a medium yellow pepper, chopped
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
2 large fresh leaves of basil chopped
1 tablespoon olive oil
1 small garlic clove, minced
1 tablespoon yellow onion, chopped
1/4 teaspoon fresh ginger, minced
1 teaspoon fresh lemon juice (or according to taste)
1/4 teaspoon smoked salt or salt of choice
4 tablespoons water (you may not need this, my blender is horrible and always needs a little water)
Blend until smooth
If you like your tomato soup creamy add a dollop of nut cream! I added one tablespoon of Punk Rawk Labs Cashew Macadamia Cheese, two tablespoons water and one tablespoon yellow pepper to make a cream for my soup. Then sprinkled a little extra basil, mmm 🙂 If you like cheddar cheese mix some red pepper and nutritional yeast with your favorite nuts!
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