[Vegan Recipe] Easy Mexican-Inspired Green Tomato Soup

[eredien]

This is a fast and easy soup for the crockpot or rice cooker. Feel free to substitute ingredients as needed; great for getting rid of the half-tomatoes and partial bags of frozen corn most people have in their refrigerator. Great for fall when you start getting sinus colds. Very homey, and delicately spicy without being overwhelming. You could also add a little bit of meat substitute if you are so inclined, but I didn't have any on hand.

Ingredients:
1/2 12 oz. canned corn (frozen ok)
1 sm can tomato soup
1/2 small red onion, chopped
1-2 cloves garlic, minced
2 Tbsp olive oil (mine was deliciously flavored with garlic and chilies)
2 Tbsp vegan sour cream or cream cheese
2 medium half-ripe tomatoes, sliced
5 grape or cherry tomatoes, cut in half
1 Tbsp Old Bay Seasoning
1 Bay Leaf
1/2 small leftover rice (this was about a cup; I used half of a takeout container's worth of rice)
1 T sriracha sauce
1 T better than broth vegetable broth
2 c water
3 lime quarters
1/2 t cinnamon
Cilantro if desired
Salt and pepper to taste

Equipment:
Stick blender or regular blender
Pot, crockpot, or rice cooker

Stick everything except the cilantro into your cooking vessel of choice. Simmer or heat on low until roma tomatoes have dissolved; grape tomatoes should still be slightly intact. Blend.

Add chopped cilantro as garnish. Enjoy!

Serves: 6-8 people

Comments

[tirerim.livejournal.com]

I sort of think of green tomatoes as a meat substitute to begin with, but that might just be because I use them to make mincemeat.