Dairy Free, Food, Main Dishes, Recipes, RECIPES, Soups, VegetarianMlle Julestomato, tomato soup, quinoa, topping, onion, garlic, honey, coconut milk, white cannellini bean, healthy, dinner, lunch, snack, mllejulesComment

Creamy Tomato Soup with Coconut Milk, White Beans and Quinoa Topping

Dairy Free, Food, Main Dishes, Recipes, RECIPES, Soups, VegetarianMlle Julestomato, tomato soup, quinoa, topping, onion, garlic, honey, coconut milk, white cannellini bean, healthy, dinner, lunch, snack, mllejulesComment
Creamy Tomato Soup with Coconut Milk, White Beans and Quinoa Topping

Last week I teamed up with my good friend Dom, the culinary wizard (and proud owner of his own cookbook!), and we cooked up a very special Creamy Tomato Soup with Coconut Milk, White Beans, and Quinoa Topping.

I adore collaborating with Dom because our teamwork is seamless. Naturally, we aim for the recipe to be incredibly tasty, but our shared commitment goes beyond that – we both strive to incorporate as many health benefits as possible. It's not merely about the delightful taste; this recipe also provides a health boost. Loaded with protein and overall goodness, it's a delightful treat for your taste buds and well-being!

Creamy Tomato Soup with Coconut Milk, White Beans and Quinoa Topping

INGREDIENTS 

For the Soup

  • 8-10 tomatoes on vines 

  • 1 yellow onion, cut into 4 

  • 1 whole head of garlic 

  • 4-5 branches of fresh thyme (or 1 tsp. Dried thyme)

  • 3-4 fresh oregano stems (or 1 tsp. Dried oregano)

  • ¼ cup of extra virgin olive oil oill’m Le Le Le 

  • 1 tsp. Flaked peppers 

  • 1 tsp. Kosher salt 

  • 1 tsp. Lemon zest 

  • 1 canned (340mL) white cannellini bean

  • 1 can of coconut milk, light or full fat 

  • 1 tsp. Honey 

For the Topping

  • 1 cup quinoa, cooked

  • 1 cup raw cashew nutsm coarsely chopped 

  • 1 tbsp. Nutritional yeast 

  • 2 tbsp. Olive oil

  • 1 small clove of garlic, finely grated 

  • Pinch of kosher salt & pepper, to taste 

INSTRUCTIONS

  1. Preheat the oven to 425 F. 

For the Soup

  1. In a large ceramic dish or baking sheet, place the tomatoes, onion, garlic head, thyme, oregano, lemon zest, olive oil, flakes, salt and pepper. Mix well with your hands and bake for about 40 minutes. 

  2. When everything is well roasted, pour into a food processor or mixer (Vitamix or Blendtec, preferably). Don’t forget to extract the garlic cloves from their skin - they should be ultra tender! Add the canned white beans, coconut milk and honey and mix until extra creamy. 

  3. Pour everything into a cauldron and bring to a boil. Simmer for about 5 mins. Set aside. 

For the Topping

  1. Place quinoa cashew nuts, nutritional yeast, olive oil, garlic, salt, pepper and flakes on a baking sheet. Stir well and bake for about 20 minutes until everything is crispy. 

  2. Serve the soup in large bowls and garnish with a mixture of quinoa and lemon zest, et voilà!