Tomato soup is a classic comfort food with many variations. I normally opt for basic tomato and basil, but since I created this recipe on Halloween, I was obsessed with adding pumpkin to the mix.
The pumpkin adds creaminess and enhances the already beautiful color of the tomatoes. Speaking of tomatoes, just 1 cup has 1/3 of your daily allowance for vitamin C which is important in the fall as cold and flu season rears its seasonal head. You may know that tomatoes have anti-cancer properties but did you know they also aid in bone health? Who knew? (Source: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=44).
You can make the soup recipe by itself and call it a day, but the topping makes it extra special. I used something that I don’t often work with – tamarind paste. You should be able to find this in the Asian food section of your supermarket, or you can always order it online. I wanted to experiment with making a black sauce and this turned out beautifully. Agave nectar balances out the tart tamarind, balsamic vinegar adds acidity and basil makes it fragrant and delicious. The black glossy sauce is a beautiful contrast to the bright orange soup – what a treat for the eyes! Finish it off with more color – roasted pumpkin seeds, bright red pomegranate arils and fresh basil leaves. With all these colors and layers of flavor, this soup far surpasses the tomato soup of yesteryear. Serve with a fresh garden salad and crusty bread. Enjoy! If you make this beautiful soup, send a photo in to our Facebook page. We’d love to post your creations.
Total Time: 60 minutes
Prep Time: 35 minutes
Cook Time: 25 minutes
2 lbs. Roma tomatoes, cut into quarters
4 large cloves of garlic, peeled
Red onion, cut into large chucks (about 8 oz.)
1 T. olive oil
Salt & Pepper
½ c. canned pumpkin
2 t. salt
4-5 grinds of black pepper
¾ c. cashew milk (recommended brand Silk)
1 T. agave nectar
1 T. dried basil
Black Tamarind Basil Sauce
3 T. tamarind paste
1 T. balsamic vinegar
5 T. agave nectar or pure maple syrup
1 clove garlic
1 t. salt
2 oz. fresh basil leaves torn into small pieces
3 T. olive oil
Fresh basil leaves, roasted & salted Pepitas (pumpkin seeds), and pomegranate arils for garnish
Black Tamarind Basil Sauce
Mix all ingredients except olive oil in blender or food processor until fully blended. Continue to blend and drizzle in olive oil slowly until mixture is fully combined.
Preheat oven to 400 degrees Fahrenheit. Toss tomatoes, garlic, and onion in 1 T. olive oil. Sprinkle with salt and pepper and roast in a baking pan or dish for 25 minutes.
Remove roasted vegetables mixture from oven and place the entire contents of the baking pan into the blender. Blend until smooth. Add pumpkin, 2 t. salt, black pepper, cashew milk, agave nectar and dried basil. Blend again until mixture is smooth. Continue to blend until blender is hot or pour in soup pan and heat until almost boiling. Remove from heat and serve.
Top with Tamarind sauce and garnish with fresh basil leaves, pepitas and pomegranate arils.
(c) Copyright 2015, Sandra Sellani, all rights reserved.