Blizzard Tomato Soup (serves 4-6)2 Tbs vegetable oil or margarine
1 medium yellow onion, diced
3 cloves garlic, minced
optional: 1 jalapeno pepper, minced
1 tsp cumin powder
1 tsp paprika
Pinch cayenne
1 Tbs dried thyme
1 medium potato, small diced
1 Tbs white wine or white wine vinegar
1 cup vegetable broth
2-15 oz cans crushed tomatoes, not drained plus 1 can worth of water
1/2 tsp black pepper
1/4 tsp white pepper
1/2 tsp salt, and to taste
Pinch nutmeg
1 tsp onion powder
1/4 tsp garlic powder
1/4 cup almond milk or non-dairy milk of choice
In a medium pot, heat oil or margarine over medium-high heat. Add onion and saute 5 minutes until softened and lightly browned. Lower heat to medium and add garlic. Cook 1 minute to brown. Add jalapeno (if using), cumin, paprika, cayenne, and thyme, as well as the diced potato. Cook 30 seconds to toast spices. Deglaze pan by adding wine and vegetable stock. Bring to a boil and cook, covered, for 10 minutes. Add canned tomatoes, water, black and white peppers, salt, onion and garlic powders, and nutmeg. Simmer over low heat, uncovered, for 5 minutes. Add almond milk and puree using an immersion blender. If using a regular blender, you will need to blend this in batches. Puree until smooth. Return to heat and cook 5 more minutes. Salt and pepper to taste. Serve hot with a gooey grilled cheeze or simply lots of crispy crackers!
Country Potato Soup