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Vegan Creamy Tomato Soup with Foccacia

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I’ve learned so much over the past few months.

I’ve learned that it’s possible to function on one hour of sleep. I’ve learned that you can learn to function on one hour of sleep and absolutely no coffee because coffee affects your baby’s reflux. I’ve learned that you become a really awful person when you only had one hour of sleep and no coffee, and your other children tend to bear the brunt of that (sorry Maeve and Ciara; I’m going to make it up to you!).

I’ve learned that, whenever possible, you shouldn’t have a baby around silage/calving time. I’ve learned to let some things go – ok, a lot of things – ok, ALL OF THE THINGS.

I’ve learned to give my husband some extra credit, because he works really, really hard and is a good human being.

Most importantly, I think, I’ve learned to go easy on myself. Because this parenting thing is hard. Because I, like so many other women out there, am my own biggest critic. And I don’t blog enough/exercise enough/play with my kids enough/read enough/socialize enough. And I drink too much wine/avoid annoying tasks/spend too much money/am too selfish. Enough, already.

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Life is short. You’ve heard it before. But in the past few weeks there has been a lot of death – deaths in Canada, deaths here in Ireland, horrible atrocities committed around the world in the name of religion/ideology. And I’m here, safe and healthy with a safe and healthy family. In any case, life is far too short to spend it irrationally angry and blaming myself for not being perfect.

My posts have become a lot more introspective lately. I really think writing helps work out the kinks in my brain (and there are many). I also think the early days of motherhood can make you lose sight of yourself and your abilities. This can be kind of devastating in a first-world-problem kind of way, when you’ve spent your life having a really firm, if fluid/constantly changing, view of who you are. When I write down phrases like “first world problem” I tend to cop on a bit.

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The way you treat your body helps work out brain kinks, too. Now, I’m in no way vegan. I’m not really interested in giving up cheese. Or my thrice daily latte (doesn’t bother the baby anymore!). But I have drastically changed my diet, and it’s not only helped me lose that last bit of baby weight – combined with a good daily dose of vitamin supplements, it’s helped my mental health a great deal.

I love this soup because it has all of the comfort and warmth of a full-fat cream of tomato soup with none of the dairy. The coconut milk is just sweet enough to balance the acidity of the tinned tomatoes and the whole thing comes together in just a few minutes.

The foccacia is made with my mom’s famous pizza dough recipe. I make the recipe and allow the dough to rise for around 1.5 hours. When it’s doubled in size, I punch it down, divide it in half and press each half of the dough into two rectangular cookie sheets. You can roll it out on a floured surface to fit the pan or just press it into an oiled cookie sheet with your hands.

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Once it’s spread out, I gently dent the dough all over with my fingertips, brush the top with olive oil and sprinkle with an array of toppings. The toppings can literally be anything (olives, roasted peppers, rosemary, garlic) but if I’m rushing I just give the top a good sprinkle of flaky sea salt and dried mixed herbs. Bake it in a really hot oven (up to 500°F/250°C) for 20-25 minutes, until the edges are golden brown and crisp. Use another sweeter in the dough if you’re vegan and don’t like honey. This is the perfect dipping bread for a creamy soup. Like this one!

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Vegan Creamy Tomato Soup

Ingredients

1 large onion, diced

2 cloves garlic, minced

1 carrot, diced

1 Tbsp coconut oil

2 cans diced tomatoes

1 can full-fat coconut milk

2 cups/500ml hot vegetable stock

Salt and pepper, to taste

Fresh basil, for garnish

Directions:

  • In a large, heavy-bottomed pot, heat the coconut oil over medium-high heat. Add the onion and carrot and sauté for 10 minutes, then add the garlic and cook for an additional minute.
  • Add the tomatoes and hot vegetable stock; bring to a boil.
  • Turn the heat down to medium and simmer for 20-30 minutes, adding more stock (or water) if necessary.
  • Blitz the mixture using a hand blender and return to the heat. Add the coconut milk and bring back to a simmer. Cook for another 10 minutes, then season liberally with salt and pepper.
  • Serve hot, garnish with basil and serve with warm foccacia.
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5 Comments Post a comment
  1. Linda Watson #

    Thanks Janine… I’ve been looking forward to this recipe & will try it soon. I’m already an expert with the “Killer Pizza” & Foccacia bread. xxoo

    October 19, 2017
  2. bibliocook #

    I hear you on the kinks. x

    October 20, 2017

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