How was everyone’s weekend? I got to spend most of my Saturday hanging around DC for a photo shoot, and had so much fun!
Earlier in the week, Stephen came down with an awful cold (think chesty cough, runny nose, and ear and headaches) and was pretty much confined to the sofa after work each night. So, after he started feeling better on Saturday, it was nice to head downtown to get some fresh air and exercise. (If you haven’t been, the National Mall is gorgeous this time of year!)
His sickness was the inspiration for this soup. The night he got sick, I literally pulled up my Pinterest and had him sort through a board full of soup options to pick out what looked best. He kept pointing at tomato-based soups, so I knew I had to do my own take. What I ended up with was something incredible.
Seriously guys, this soup is definitely one of my top 5. It is completely unique, but so comforting at the same time. Part of what makes this soup so special is the lack of canned tomatoes. Instead, I slow-roasted on-the-vine tomatoes with garlic and pureed them with coconut milk then added lentils and cannellini beans for a hearty “keep you full-longer” soup.
Oh, and to take it over the top, I toasted sliced french bread and topped it with havarti cheese. I mean, look at that! It was hard not eating every slice before snapping these photos. They are the perfect vehicle for getting more creamy soup into your mouth (my favorite part).
- 1 cup dry lentils
- 1 can cannellini beans
- 8-10 ripe tomatoes (quartered)
- 3 Arbol Chiles
- 5 garlic cloves (whole)
- 1 onion (quartered)
- A pinch of Salt and a few cracks of freshly ground pepper
- 3 TBS. olive oil
- 1 cup heavy coconut cream
- 3 cups vegetable broth
- 4 basil leaves (I used fresh)
- 1 tsp. paprika
- 1 tsp. chilli powder
- 1 tsp. salt
- 1 French baguette
- 2 slices Havarti Cheese
- About an hour beforehand (or the night before), place lentils in a medium-sized bowl and cover completely with water.
- Preheat the oven to 350. On a lined baking sheet, add the tomatoes, onion,chilis, and garlic and coat in olive oil. Season with salt and pepper then toss together to thoroughly coat. Allow to roast for about 45 minutes to an hour (or until the vegetables are slightly golden brown).
- In a food processor, add the roasted veggies along with the coconut cream, vegetable broth, basil, paprika, salt and chilli powder then blend until smooth. In a large pot, add the pureed tomato mixture. Bring to a simmer, and add the lentils and let simmer for 30 minutes. Add cannellini beans, allowing to heat through.
- Place the oven on Broil, then slice the french baguette, drizzle with olive oil and top with cheese. (These will burn super fast, so keep an eye on them). Once ready, serve immediately!