Raw Food “Roasted” Tomato Basil Soup
I often get asked how I got started with raw foods. It all involves a TV show, my trying to make the food because it sounded so interesting, and my daughters vowing to never eat raw food again after they tasted what I made. That was a long time ago. My daughters now love the raw food I make but I will never forget the looks on their faces the night I presented my first attempt at raw.
One of the ingredients in that first dish was tomatoes. A lot of tomatoes. The dish wasn’t balanced and the acidity of the raw tomatoes overwhelmed the dish. This sauce left such an impression on me that I have been hesitant to experiment with tomato based sauces and soups, ever since.
I had four beautiful, orange heirloom tomatoes sitting on my counter that needed immediate attention. They were my replacement tomatoes given to me after I had to use my stash when Skyler met the skunk. I decided to marinate and “roast” the tomatoes in the dehydrator and add a little Brazil nut milk. The resulting soup is flavorful, satisfying and balanced. I think I am over my raw tomato sauce aversion.
"Roasted" Tomato Basil Soup
SERVES 2
Soup
- 4 large tomatoes, chopped
- 1/4 mild onion, chopped
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- pinch salt and pepper
- 2 cups water
- 1/2 cup Brazil nut milk
- You will need to dehydrate the tomatoes for 6 hours. You can soak the Brazil nuts at the same time for the nut milk.
- In a large bowl, combine chopped tomatoes, onion, oil, basil, oregano, salt and pepper. Let sit for 1/2 hour. Drain.
- Place tomatoes on teflex sheets and dehydrate for 1/2 hour at 146 degrees and then 5.5 hours @ 116 degrees.
- Place tomatoes, onions and 2 cups water in the Vitamix. Puree. Add 1/2 cup Brazil nut milk, quickly blend. You can lightly heat the soup in your dehydrator.
Brazil Nut Milk
- 1 cup Brazil nuts
- 4 cups water
- Soak the nuts in the water for 6 hours. Place in vitamix. Process until very well blended.
- Strain through cheese cloth or nutmilk bag. Will make 4 cups.
bahamabob wrote on October 5, 2009
The soup is beautiful. I think I might need to replace my thirty five year old Bosch food dehydrator. It cannot be tweaked to temp like you do it. Any suggestions as to brand would be appreciated. Also, never had Brazil nut milk. We are foodies and still that sounds exotic! Thank you for this, Bob.
Susan wrote on October 5, 2009
A lot of people like the Excalibur. I use the sausage maker. (That is funy)
Eco Mama wrote on October 5, 2009
Very beautiful color.
xo
Eco Mama
Earth Mother – In The Raw wrote on October 5, 2009
Gorgeous!
So glad these heirlooms didn’t “go to the dogs” like the last batch. 😀
I do hope poor Skyler (and you!) have long since recovered from Mr. Skunk’s visit!
Susan wrote on October 5, 2009
There is still a faint smell on rainy days! lol
Lindsay wrote on October 5, 2009
I so need to make this! sounds great!
chocolate shavings wrote on October 5, 2009
The color of that soup is wonderful, make me want a spoonful right now!
Susan wrote on October 5, 2009
I used beautiful orange heirloom tomatoes. They are so tasty!
Heather wrote on October 5, 2009
sounds yummy!