So the hubby had his wisdom teeth removed earlier this week, and we started the week heavy on creamy, chilled soups I made him back when he had his tonsillectomy. Tonight, we're moving into hot and creamy soups and new recipes!
Inspiration: Tastes Lovely | Serves: 6 | Time: 40 min
Changes: used vegan butter; replaced onion with fennel; used gluten-free flour; used veggie stock instead of chicken; replaced heavy cream with coconut milk; used vegan gouda instead of Parmesan cheese; added cheese once served so non-vegans could add real cheese if they wanted to.
4 tbsp vegan butter
1 medium fennel bulb, chopped
1 clove of garlic, grated or finely minced
1/4 cup gluten-free flour (I used chickpea flour)
4 cups veggie stock (homemade to reduce sodium)
2 28 ounce cans whole tomatoes in juice
10 basil leaves, about 1/4 cup, chopped
1 cup full fat coconut milk
8 ounces grated vegan gouda cheese, about 2 cups
Salt and pepper
Heat a large pot over medium heat. Melt the vegan butter, then add the chopped fennel. Add 1 teaspoon salt and 1 teaspoon pepper. Saute the fennel about 8 minutes until they turn translucent, stirring occasionally. Add in the garlic and cook for 30 seconds, or until fragrant.
Sprinkle in the flour, and stir to cook the flour for 1 minute. Will look like a paste. Slowly stir in the veggie stock, whisking the whole time so the flour doesn't clump. Then add the canned tomatoes and basil.
You can either transfer to a slow cooker and cook over low for 4 hours or high for 2 hours, or cook it on the stove top by bringing it to a boil, then cover and reduce heat to low and cook for 20 more minutes.
Remove the lid, and either use an immersion blender or stand blender to blend until the soup is creamy.
Then stir in the coconut milk. Heat soup for another 5-10 minutes. Taste for salt and pepper.
Serve warm in bowls. Stir in desired amount vegan cheese. Let the cheese melt a bit, and enjoy!