Alaskan Tomato Soup & Grilled Cheese
Tis the season to eat lots and lots of soup! Autumn (particularly) and winter (when I get to stay inside with slippers & fuzzy blankets & books & coffee) are fun for many reasons and one of them is that this is the time of year when everyone starts eating soup. I got this recipe from the Vegetarian Times website, choosing it because it sounded a) easy b) delicious and c) my boyfriend is from Alaska. I don’t think there is actually anything particularly Alaskan about it, I just think (via the story preceding the recipe) that whoever named this recipe decided to call it “Alaskan” because the gal that came up with it is from there. Not very imaginative, but Vegetarian Times does so many wonderful things with the cooking of vegetarian/vegan food that we can forgive them every once in a while. To find the un-Erined recipe please go: HERE
Alaskan Tomato Soup
2 Tbs. olive oil
1/2 medium red onion, diced (about 1/2 cup)
6 cloves garlic, minced (about 2 Tbs.)
1 14-oz. can diced tomatoes with sweet onion
1 14-oz. can plain tomato sauce
4 oz. silken tofu, mashed (about 2/3 cup)
1 low-sodium vegetable bouillon cube
1/2 cup couscous
1/4 cup chopped parsley
2 Tbs. chopped oregano
2 Tbs. chopped basil
1. Heat olive oil in large pot over medium heat.
2. Add onion and garlic, and sauté 5 minutes, or until onion is translucent.
3. Stir in tomatoes, tomato sauce, tofu, bouillon cube and 3 cups water.
4. Bring to a simmer, and add couscous, parsley, oregano and basil.
5. Cook 5 minutes, or until couscous is tender.
6. Season with salt and pepper, and serve hot.