I might be writing this with a big box of tissues to the right of my laptop on the sewing machine that serves double duty as my desk. Actually, make that a roll of toilet paper. We’re out of facial tissue and toilet paper is the next best thing, no? I might also be wearing my fuzzy soft blue bathrobe with pajamas underneath. The cold virus season arrived early and quickly this year, while the weather outside is slowly changing.

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The beautiful Rose of Sharon outside our front door is in full bloom.

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And yet, trees in our neighbourhood are starting to shed their gold- and orange-coloured leaves.

On Sunday, my in-laws arrived for a visit, hauling into our kitchen a beautiful harvest of tomatoes from their garden — sweet, dainty bite-sized cherry tomatoes, as well as large, juicy ones. I have loved tomatoes since childhood, choosing the fleshiest crimson one and biting into it as if I were eating an apple, to the astonishment of my family members, some of whom still are getting used to the idea that a tomato is, in fact, a fruit.

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See what I mean? Isn’t it absolutely, preciously perfect?

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Yep, adorable!

Even so, raw tomatoes and my belly are not the best of friends anymore. Roasted tomatoes, on the other hand… Or, even better, tomato soup! Mmm…

When I woke up in the morning yesterday with a sore throat and sinuses that were crying pitifully, I knew that soup was in order, and not the chicken kind. Don’t get me wrong, in my state, I was in no mood to head into the kitchen and cook, but as I’m the only one who could produce the soup within the shortest time, I forced my creative chef hat to stay on my head and got to work.

I wanted to eat those gorgeous tomatoes sitting on my counter, but not in their raw state.

I pulled together a few ingredients:

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After about 30 minutes — twice as long as it should have taken, as I did take many breaks to tend to my runny nose — this is what I had simmering on the stove.

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And it smelled delicious!

I added some water, let everything come to a boil, then simmer for 30 minutes, and then came the fun part…

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I do enjoy my immersion blender. It allows me to make delicious soup quickly, without needing to use the traditional standing blender.

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Voila! The result was divine and warmed my aching bones. Oh yeah, and it helped clear the sinuses, also.

I improvised along the way and whipped up this soup in my virus-laden daze. However, thanks to the photographs I took during the cooking process, I was able to remember which ingredients I used. So, I’m happy to share the recipe with you.

Dharma Wanderlust Vegan Tomato Bisque

Ingredients

2 tbsp EVOO

2 medium-large white onions, chopped

4 cloves garlic, minced

7-8 medium-large ripe tomatoes, coarsely chopped

1-2 tsp sea salt

1 tsp ground turmeric

1 tsp cumin seed

1-2 tsp fennel seed

1 tsp ground coriander

3 cups distilled water or vegetable stock

Method

1. Heat the EVOO in a large heavy-bottomed pot. Then, add the onion and garlic and cook, stirring frequently, on medium-high heat, until the garlic and onion are browned.

2. Add the tomatoes, sea salt, turmeric, cumin, fennel, and coriander and continue to cook for about 5 minutes.

3. Add the water or vegetable stock. Cover and bring to a boil. Then, simmer for about 30 minutes.

4. Let the soup cool. Then, use an immersion blender or transfer the soup in small batches into a standing blender, blending until the desired consistency is achieved.

5. Garnish as you wish, if you wish. I sprinkled my soup with black sesame seeds and hemp hearts.

Enjoy, and SHARE this recipe and the soup with your friends (especially ones who might be fighting a nasty cold)!

 

And for dessert, may we suggest our delicious, sugar-free date rolls:

As always, we would love to read your thoughts on these recipes. Feel free to leave a comment. And SHARE with your friends!

Stay healthy,

Katia

Dharma Wanderlust

 

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