simple tomato soup

Ohhh tomato soup.

You have been a staple in my life for as long as I can remember.

With a grilled cheese on the side.  Always.

You are like coffee + doughnuts.

Milk + cookies.

Just waiting to be dunked.

This is the first time I’ve made a simple tomato soup. 

I won’t even try to question or answer why that is.

I’ve made it now and that’s all that matters.

My fear of homemade soup has been conquered!

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Simple Tomato Soup

gluten-free // serves 6-8

• 2, 28oz cans whole peeled tomatoes + juice [1 fire roasted, 1 plain]
• 3 cups low-sodium vegetable stock
• 3/4 cup basil, lightly packed
• 1 large onion, chopped
• 3 Tablespoons butter
• 1 Tablespoons + 1 teaspoon garlic, minced
• 2 teaspoons dried parsley
• 2 teaspoons dried oregano
• 1/4 cup half + half cream
• 1/2 – 1 teaspoon salt
• black pepper to taste

1. Heat a large pot over medium-low heat and melt the butter.
2. Add the chopped onion and 1/2t salt stirring occasionally for 12-15min until translucent and just starting to brown.
3. Add the minced garlic and stir for 30 seconds, then add the tomatoes, their juice, and 3c of veggie stock.  Stir.
4. Tear the basil and stir it in the pot along with the parsley, oregano, and black pepper.
5. Bring to a boil over medium heat, then reduce heat to simmer for 20min.
6. Carefully blend the soup with an immersion blender until smooth.
7. Put back on the heat and continue to simmer for 20min.
8. Stir in the half + half. 
9. Taste, then add more salt and pepper if desired and simmer for 5min.
10. Serve or let cool before storing in the fridge. 
11. Top with freshly grated parmesan cheese, black pepper, and a drizzle of olive oil and/or half + half.

Notes:  You can use 2 cans of the same type of whole tomatoes, or use 1 fire roasted and 1 plain like I did.  If you don’t have an immersion blender, you can use your blender instead.  If you use your blender, do so in small batches and use caution. 

My mom is heading to Colorado on Sunday for her spring break.  It was much easier leaving Ohio knowing she would be here just a few days later.  Now only if the whole family could join her.

Have a fabulous weekend!

Ashley

coconut quinoa patties with mango salsa

Guess what?

It’s a 3-in-1 recipe kind of day.

It all started when I was drooling over at Spoon Fork Bacon's blog, which is my latest obsession.  Their photography and styling are stellar, and I adore their blog design.

I came across their recipe for coconut shrimp and wanted to think of away to incorporate similar flavors into a vegetarian meal.  Then I remembered 101 Cookbooks recipe for quinoa patties, and my idea was solidified.

coconut quinoa patties - mango salsa - sweet + spicy yogurt dipping sauce

If you’re not a fan of chunky style salsa feel free to blend it up!  Below, you’ll also see a spicy honey yogurt sauce which you must make.  It really brings all of the flavors together.  A little bit of sweet and a little bit of spice runs throughout this whole recipe. 

The quinoa patties took 2 trials to get right.  Heidi’s recipe called for 5 eggs, but I started by using 3.  Even being the egg lover that I am, I thought the first batch was a too egg-y.

For batch number two I reduced the egg count and added a handful of parsley.  The other major change I made was pan cooking them with a small amount of coconut oil, as compared to baking them.  I baked the first batch, but the coconut flavor was not pronounced enough.  Baking them works, but they’re quite a bit tastier when cooked in a pan.

Even with just 2 eggs these held together really well.  The key is keeping them pretty small.  You want to roll them into the size of a golf ball and then flatten them between your hands.  If you want to make these for an appetizer roll them a bit smaller for a 1-2 bite snack.

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Coconut Quinoa Patties

inspired by Coconut Shrimp + Baked Quinoa Patties // yields ~20 patties

• 2.5 cups cooked quinoa
• 2 large eggs
• 1.5 cups unsweetened shredded coconut
• 1/4 cup parsley, finely chopped
• 1/2 cup whole milk ricotta cheese
• 1 Tablespoon garlic, minced
• 2-6 Tablespoons quinoa flour
• 1 Tablespoon raw honey
• 1-2 Tablespoons extra virgin coconut oil
• 2 teaspoons lemon zest
• 1/2-3/4 teaspoon salt
• 1/4-1/2 teaspoon cayenne pepper [opt]

1. In a large bowl, whisk together your eggs, honey, and ricotta until smooth.
2. Gently stir in the quinoa, coconut, parsley, garlic, lemon zest, salt, and cayenne until well combined. 
   • 3/4 cup uncooked [raw] quinoa = about 3c cooked
3. Add just enough quinoa flour to hold the patties together.  Start by adding 1T.  I used 4T total.
4. Heat a large skillet just below medium heat with about 2-3t of coconut oil.  If you are cooking them in multiple batches, add more oil as necessary.  Use 2 pans if desired.
5. Shape the mixture into about the size of a golf ball and press between your hands to flatten. ~1/2”
6. Carefully place them into the pan, leaving enough room so you’re able to flip them. 
7. Cook for about 4-5min per side.  If they’re browning too quickly, turn down your heat.  You want to ensure they cook through.  Using oil is key to helping them turn golden brown and not burn.
8. Place on a wire rack until you’re finished cooking them, or spread on a baking sheet and keep them on “warm” in the oven until you’re ready to serve.

notes:  Most flours should work if you don’t have quinoa flour.  If you want to bake these, set your pre-heat your oven to 350*.  On a parchment lined baking sheet, bake the patties for 12-15min per side.  They will be lightly golden brown on both sides when done.  You can also give them a quick pan fry [with coconut oil over medium heat] to make the coconut flavor more pronounced. 

Mango Salsa

• 1 mango, chopped
• 1/3 cup cucumber, diced
• 1/4 cup shallot, minced
• 3/4 cup red pepper, chopped
• 1/4 cup lime juice
• 1 Tablespoon lime zest
• salt + pepper to taste

1. Combine all ingredients together and stir to coat with the lime juice.

notes: Store covered in the fridge for up to 3 days.  Best served, when left to sit for at least 1 hour.  Other things to add: apple, jicama, cilantro, cayenne, etc.

Spicy Honey Yogurt Sauce

• 1/2 cup plain 2% yogurt
• 1.5 teaspoons honey
• 1 teaspoon lemon zest
• 1/4 teaspoon cayenne [opt]
• pinch of salt

1. Stir all ingredients together until well combined.

notes: Greek yogurt works really well for this, but any plain yogurt will do.

A refreshing + bright recipe for this lovely springtime weather.

Enjoy!

Ashley