Moosewood Creme Andalouse Soup
Indulge in the velvety richness of Moosewood Crème Andalouse Soup, a comforting vegan-friendly (if using coconut milk) and flavorful dish inspired by Mediterranean cuisine. This vibrant soup combines the sweetness of carrots, the earthiness of celery, and the tanginess of tomatoes, all infused with the smoky warmth of paprika and a hint of honey for balance. Simmered to perfection with a touch of heavy cream or coconut milk, it offers a lusciously creamy texture that's irresistibly satisfying. The recipe is quick and easy, requiring just 15 minutes of prep and 30 minutes of cooking, making it a perfect weeknight dinner option. Serve it piping hot, beautifully garnished with fresh parsley or basil, for a wholesome meal that will warm both your heart and soul. Keywords: Andalouse soup, creamy tomato soup, Mediterranean-inspired, quick dinner ideas, vegetarian comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 large carrot, peeled and thinly sliced
- 1 medium celery stalk, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 28 ounces canned whole tomatoes, undrained
- 3 cups vegetable broth
- 1 bay leaf
- 2 tablespoons honey
- 1 teaspoon salt
- 0.5 teaspoons black pepper, freshly ground
- 0.5 cups heavy cream or coconut milk
- 2 tablespoons fresh parsley or basil, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrot, and celery to the pot. Sauté for about 5-7 minutes, until the vegetables are softened.
Stir in the minced garlic and paprika. Cook for an additional 1-2 minutes until fragrant.
Pour in the canned tomatoes (with their juice), vegetable broth, and add the bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer.
Simmer the soup for 20 minutes, stirring occasionally, to allow the flavors to meld and the vegetables to fully soften.
Remove the bay leaf, then carefully blend the soup using an immersion blender, or transfer it in batches to a standing blender, and puree until smooth.
Return the soup to the pot and stir in the honey, salt, and black pepper. Adjust seasonings to taste.
Reduce the heat to low and gently stir in the heavy cream or coconut milk. Heat until just warmed through, being careful not to let it boil.
Serve hot, garnished with fresh parsley or basil.
Nutrition Facts
Calories |
1316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.4 g | 101% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 5296 mg | 230% | |
| Total Carbohydrate | 138.8 g | 50% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 79.9 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 437 mg | 34% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 3688 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
