I love a good tomato soup, but don't always want the super rich ones with grilled cheese. This tomato soup is an amazing recipe for your ovulatory phase and contains some sneaky red bell pepper for additional ovulatory phase benefits. Red bell pepper and tomato are also super rich in beta carotenes, making this soup great for your skin too! Crispy potato crostinis are great for dipping, and are seasoned with nutritional yeast to give you a cheesy taste.
Ingredients:
Makes about 5 servings
- 7 Roma tomatoes
- 2 red bell peppers
- 1 sweet onion
- 1 yellow/white onion
- 1 head garlic + 2 cloves
- 1 c veggie/chicken stock
- 1 c coconut milk
- 1 1.5 lb bag baby potatoes
- 4 tbsp olive oil
- 2 tsp nutritional yeast
- 1 tsp Italian herbs
- 2 tbsp finely chopped basil (dried works too)
- salt
Directions:
- Set your oven to broil, or 550 degrees.
- Wash the potatoes then add to a large pot filled with enough water to cover them over high heat.
- Once boiling, let potatoes cook for 25 minutes.
- In the meantime, chop tomatoes, bell peppers, and onions in half. Remove the bell pepper stems and seeds, and outer layers of the onion.
- Chop the bottom of the garlic head off, keeping the peel on and add all vegetables to a baking sheet, skins facing up.
- Broil for 15-20 minutes, until the skins of the bell peppers and onions are roasted and black.
- Once the potatoes are done boiling, remove potatoes from pot and line a baking sheet with parchment paper sprayed with cooking spray.
- Let the potatoes cool for 5-10 minutes, then add them to the baking sheet and carefully crush with a glass until the potatoes are thin. You can use your fingers to spread them out further to shape them and make them even crispier if they are cool enough.
- Mix together olive oil, nutritional yeast, Italian seasoning, and ~ 1 tsp salt, and add 2 crushed garlic cloves and mix together. Brush the oil over the potatoes then bake at 400 degrees for 35-40 minutes. To make them extra crispy, broil them for an additional 3 minutes on each side.
- Remove the blackened skins of all the vegetables and them to a blender. Squeeze the garlic into the blender.
- Blend until everything is completely smooth and add to the same pot you boiled the potatoes in (remove the water first).
- Add the veggie stock, coconut milk, basil, and salt to taste.
Feel free to add more stock if you want a thinner soup, or more coconut milk for a more creamy soup. You can also sub the coconut milk for heavy cream. Similarly, you can sub nutritional yeast for parmesan, or grate even more parmesan on top of each crostini. You can also air fry the crostinis instead of baking them at 400 degrees- go for 15-20 min per batch. It's a healthier take on a traditional comfort food, but still tastes hearty and delicious. Enjoy! 🫶