Tomato Soup
with avocado toast
This soup is the definition of comforting with the addition of umami-rich sun dried tomatoes and a pinch of warming cinnamon stirred in at the end. Avocado toast makes a quick and protein-rich side dish for this vegetarian meal that was first featured in November 2013.
Smarts: Use any base you'd like for the avocado toast - naan, pita or thick-sliced sandwich bread will all work here.
Smarts: Use any base you'd like for the avocado toast - naan, pita or thick-sliced sandwich bread will all work here.
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Ingredients
Tomato Soup:
- Garlic - 2 cloves , chopped
- Onions, medium - 1 , chopped
- Oil, olive - 1 Tbsp
- Tomato paste - 1 Tbsp
- Tomatoes, diced and preferably fire-roasted (28 oz / 794 g can) - 1 can
- Tomatoes, sun-dried - 6
- Salt - 1/2 tsp
- Stock, any type - 2 cups
- Cinnamon - 1/4 tsp
- Yogurt, plain or Greek - 1/4 cup
Avocado Toast:
- Avocados - 2
- Lemon juice - 1/2 Tbsp
- Naan - 4 slices (sub pita or flatbread)
- Red pepper flakes (opt) - 1/4 tsp
Prep
- Garlic / Onion - Prep as directed and store separately. (Can be done up to 5 days ahead)
- Avocado - Mash avocado with lemon juice and some salt and pepper.
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Make
- Heat a Dutch oven over medium-high heat. Add olive oil and then onions to heated oil. Saute until soft, ~3 minutes. Add garlic, tomato paste and a pinch of salt. Saute for 2 minutes more.
- Add the tomatoes, sun dried tomatoes, salt and stock. Cover and bring to a boil and then simmer covered for 10 minutes. Let soup cool.
- While soup is cooling, toast naan.
- Spread smashed avocado onto toasted naan. Top with red pepper flakes (if using) and some salt and pepper.
- When soup has cooled slightly, puree with an immersion blender. Stir in cinnamon, and season with some salt and pepper.
- Stir yogurt into soup at the table. Enjoy with avocado toast on the side.
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