VEGAN / NUT-FREE
HEIRLOOM TOMATO FENNEL PANZANELLA
Serves 4 to 6
This tomato salad is our go-to in the later summer months when tomatoes are at their peak. Brimming with flavour, our favourite version of this classic Italian bread salad will have you coming back for more. The combo of the tomatoes, fennel, and bread is, well, perfection! We love using heirloom tomatoes from the market, but if all you can find is vine-ripened tomatoes, do not let that stop you from making this salad. Just choose the best-quality tomatoes you can get your hands on.
Salad
1 baguette, halved lengthwise
Extra-virgin olive oil, for brushing the baguette
2 cloves garlic, halved
Sea salt
6 cups (1.5 L) roughly chopped heirloom tomatoes (about 1½-inch/4 cm pieces)
1 cup (250 mL) chopped fresh basil, for garnish
½ cup (125 mL) shaved fennel
Handful of fresh licorice basil (or regular basil), for garnish
Dressing
½ cup (125 mL) extra-virgin olive oil
2 tablespoons (30 mL) white wine vinegar
1 tablespoon (15 mL) Dijon mustard
2 cloves garlic, crushed
Salt
1. MAKE THE SALAD Preheat a grill to medium. Brush both sides of the baguette halves generously with olive oil and grill on both sides until lightly brown with grill marks. (Alternatively, toast under the broiler.) Transfer to a large platter, and once cool to the touch, roughly rub the cut side of the bread with the garlic halves and sprinkle lightly with sea salt. Tear the bread into large bite-size pieces.
2. In a large bowl, combine the tomatoes, chopped basil, fennel, and torn bread and toss to combine.
3. MAKE THE DRESSING In a small bowl, whisk together the olive oil, white wine vinegar, mustard, garlic, and salt to taste until emulsified. Pour the dressing over the salad and season with salt. Set aside at room temperature for 1 to 2 hours before serving, if possible, to allow the bread to absorb some of the dressing and the tomato juices. (But we have eaten it on the spot with no complaints!). Garnish with the licorice basil before serving.
VEGAN / GLUTEN-FREE OPTION / NUT-FREE
PICNIC PASTA SALAD
Serves 12 to 14
This recipe takes boring old-school macaroni salad (you know, the ones that give macaroni salad a bad name) and kicks it up a notch with a zippy dressing and extra veggies. Jillian made this for a family picnic and it was a favourite by a landslide—she always goes heavy on the pepper in this salad. The crunch of the veggies is a perfect contrast to the pasta and creamy dressing. This makes a lot of salad, so cut it in half if your crew is not as big (or as hungry!) as ours.
Dressing
1 cup (250 mL) vegan mayonnaise
3 tablespoons (45 mL) white wine vinegar
1 tablespoon (15 mL) sugar
1 tablespoon (15 mL) fresh lemon juice
1 tablespoon (15 mL) Dijon mustard
1 teaspoon (5 mL) dry mustard
½ teaspoon (2 mL) onion powder
½ teaspoon (2 mL) garlic powder
Salt and pepper
Salad
1 pound (450 g) macaroni
1 sweet red pepper, finely diced
1 cup (250 mL) frozen corn, cooked and cooled
3 cups (750 mL) diced English cucumber (1 medium cucumber)
1 cup (250 mL) finely diced carrots
¾ cup (175 mL) diced celery
½ cup (125 mL) finely chopped fresh parsley
¼ cup (60 mL) finely chopped red onion
1. MAKE THE DRESSING In a small bowl, whisk together the vegan mayonnaise, white wine vinegar, sugar, lemon juice, Dijon mustard, dry mustard, onion powder, garlic powder, and salt and pepper to taste.
2. MAKE THE SALAD In a large pot of boiling salted water, cook the macaroni until just tender. Drain in a colander and rinse under cold water.
3. In a large serving bowl, combine the cooked pasta, red pepper, corn, cucumber, carrots, celery, parsley, and onion; toss to combine. Add the dressing, toss again to combine, and refrigerate until ready to serve. This salad can be made up to 1 day ahead and stored, covered, in the fridge.
GLUTEN-FREE: Use gluten-free pasta and mayonnaise.
VEGAN OPTION / VEGETARIAN OPTION / GLUTEN-FREE OPTION / NUT-FREE
CAPTAIN’S KALE CAESAR SALAD
Serves 4
Justin, Jillian’s fiancé, owns a boat-detailing company called Scrub Captain. When he first met Jillian, he made her this salad. We’re pretty sure it’s what sealed the deal—it was love at first bite! This salad is nothing short of amazing, there’s something about the salty lemony dressing combined with the kale that blows any Caesar salad out of the water; we are all totally addicted to it and we’re pretty sure you will be too. It is a hearty, zippy and healthier version of a Caesar salad with some easy tweaks if you want to make it vegan. If you want to take it the extra mile, serve it with Smoky Tofu Bacon.
Dressing
¼ cup (60 mL) extra-virgin olive oil
2 tablespoons (30 mL) grated Parmesan cheese or Vegan Parm
2 tablespoons (30 mL) mayonnaise or vegan mayonnaise
1 tablespoon (15 mL) white wine vinegar
2 teaspoons (10 mL) Dijon mustard
2 teaspoons (10 mL) anchovy paste
½ teaspoon (2 mL) Worcestershire sauce
2 cloves garlic, crushed
Juice of 1 lemon
Salt and pepper
Croutons
3 tablespoons (45 mL) extra-virgin olive oil, more if needed
½ day-old baguette, torn into 1-inch (2.5 cm) pieces (about 3 cups/750 mL)
Sea salt
Salad
8 cups (2 L) lightly packed torn green curly kale with stems removed
¼ cup (60 mL) grated Parmesan cheese or Vegan Parm, more for serving
1. MAKE THE DRESSING In a mason jar, combine the olive oil, Parmesan, mayonnaise, white wine vinegar, mustard, anchovy paste, Worcestershire sauce, garlic, lemon juice, and salt and pepper to taste. Seal the jar and shake vigorously until combined.
2. MAKE THE CROUTONS Heat the olive oil in a large frying pan over medium heat. Add as many baguette pieces as will fit in a single layer and sprinkle with salt to taste. Toast on each side, turning the bread with tongs or a spatula when each side is golden brown, 2 to 3 minutes per side. Transfer the croutons to a medium bowl and repeat with any remaining baguette pieces, adding more oil if needed.
3. ASSEMBLE THE SALAD Place the kale in a large salad bowl, add the dressing, croutons, and Parmesan, and toss well. Top with extra Parmesan and serve immediately.
VEGAN: Use vegan mayonnaise and Worcestershire sauce. Substitute 1 tablespoon (15 mL) minced capers for the anchovy paste and nutritional yeast or Vegan Parm for the Parmesan cheese.
VEGETARIAN: Use 1 tablespoon (15 mL) minced capers instead of anchovy paste.
GLUTEN-FREE: Use gluten-free Worcestershire sauce and mayonnaise, and use gluten-free bread for the croutons.
VEGAN OPTION / VEGETARIAN / GLUTEN-FREE OPTION / NUT-FREE
GRILLED VEGGIE ORZO SALAD
Serves 6
There is something so satisfying about a salad that is packed with colourful healthy vegetables and amazing Mediterranean flavours. This one is our summer staple. Whenever we make our Summer Herbed Grilled Vegetables we double the recipe just so we can have this salad the next day. But this is an awesome way to use up any leftover grilled veggies (don’t worry if you don’t have the exact amount). We love that it can be made ahead of time for stress-free entertaining!
2 cups (500 mL) orzo pasta
3 cups (750 mL) Summer Herbed Grilled Vegetables, diced
1 cup (250 mL) loosely packed fresh basil leaves, chopped
⅔ cup (150 mL) crumbled feta cheese
½ cup (125 mL) sliced green olives or chopped marinated artichoke hearts
¼ cup (60 mL) finely chopped red onion
2 tablespoons (30 mL) extra-virgin olive oil
2 tablespoons (30 mL) fresh lemon juice
1 tablespoon (15 mL) red wine vinegar
Salt and pepper
1. In a medium pot of boiling salted water, cook the orzo until just tender. Drain in a large sieve and rinse with cold water under the tap. Place it in a large serving bowl.
2. Add the grilled vegetables, basil, feta, olives, and red onion.
3. In a medium cup or jar with a tight fitting lid, whisk or shake together the olive oil, lemon juice, and red wine vinegar until emulsified. Season with salt and pepper. The dressing can be made 1 day ahead and stored in a resealable container in the fridge. Toss the salad with the dressing to combine and serve immediately.
VEGAN: Skip the feta cheese or use Vegan Feta (this page or store-bought).
GLUTEN-FREE: Substitute quinoa for the orzo.
VEGAN OPTION / VEGETARIAN / GLUTEN-FREE / DAIRY-FREE / NUT-FREE
GREAT GREEN SALAD
Serves 4 to 6
There is nothing fancy about this salad but there is something magical about the dressing that gives life to any veggie you choose to throw at it. The dressing is a weekly staple at Tori’s house and chances are, if you come for dinner, this dressing will be on the table. This salad is designed to let whatever seasonal vegetables you can get your hands on shine through. It’s best in the summer, when gardens and farmers’ markets are overflowing. Use your imagination when it comes to vegetables; the ones we list are merely suggestions. Tossing the salad in the dressing gives the best flavour and coverage, but you can serve it on the side to let your guests add as much or as little as they want. We often switch it up by topping the salad with toasted pumpkin seeds or sunflower seeds to add some extra crunch and protein. You will likely have some dressing left over; store it in the fridge in a reasealable container for 1 to 2 days.
Dressing
2 cloves garlic, crushed
Juice of 1 lemon (about 2 tablespoons/30 mL)
3 tablespoons (45 mL) red wine vinegar
1 tablespoon (15 mL) pure liquid honey or maple syrup
2 teaspoons (10 mL) Dijon mustard
⅔ cup (150 mL) avocado oil or extra-virgin olive oil
Salt and pepper
Salad
1 head red or green lettuce, leaves separated (and torn into 1-inch/2.5 cm pieces, if desired)
1 small beet (any colour), peeled and thinly sliced
½ English cucumber, sliced
1 avocado, pitted, peeled, and sliced
¼ red onion, thinly sliced
1. MAKE THE DRESSING In a small, deep bowl or mason jar, combine the garlic, lemon juice, red wine vinegar, honey, and mustard. Whisk together or shake to combine. Slowly add the avocado oil while whisking until emulsified. If you are using a mason jar, add the oil with the other ingredients, seal the jar, and shake vigorously until emulsified. Season with salt and pepper.
2. ASSEMBLE THE SALAD Arrange the lettuce leaves on a platter and scatter the beet, cucumber, avocado, and onion on top. Serve the dressing on the side or toss it together with just enough dressing to coat the lettuce.
VEGAN: Use maple syrup instead of honey.
VEGAN / GLUTEN-FREE / NUT-FREE
HARVEST KALE SLAW WITH TAHINI DRESSING
Serves 4 to 6
After a fun-filled three-day girls’ trip to Hawaii with a red-eye flight back home, we ended up at Heirloom, a Vancouver eatery known for their unbelievable vegetarian food. We ordered their kale salad to share, and we all fought for the last bite. Back in Kelowna, our team member and friend Mackenzie whipped up this version for us, and she nailed it! This one is so unique, delicious, and healthy! You will not use all the dressing, so store the extra in a resealable container in the fridge for up to 1 week.
Tahini Dressing
2 cloves garlic, crushed
⅓ cup (75 mL) nutritional yeast
¼ cup (60 mL) tahini
3 tablespoons + 1½ teaspoons (52 mL) tamari
2 tablespoons (30 mL) apple cider vinegar
1 tablespoon (15 mL) fresh lemon juice
½ teaspoon (2 mL) pure maple syrup
½ cup (125 mL) water
¼ cup (60 mL) avocado, grapeseed oil or other neutral-tasting oil
Harvest Kale Slaw
4 cups (1 L) lightly packed finely chopped green curly kale with stems removed
3 cups (750 mL) shredded red cabbage
1½ cups (375 mL) grated carrots (2 to 3 large carrots)
⅓ cup (75 mL) finely chopped red onion
½ cup (125 mL) sunflower seeds
½ cup (125 mL) pumpkin seeds
½ cup (125 mL) dried cranberries
1 package (7½ ounces/210 g) smoked extra-firm tofu, cut into ½-inch (1 cm) cubes
1 tablespoon (15 mL) cornstarch
2 tablespoons (30 mL) extra-virgin olive oil
1. MAKE THE TAHINI DRESSING In a blender (or deep, narrow container if using an immersion blender), combine the garlic, nutritional yeast, tahini, tamari, cider vinegar, lemon juice, maple syrup, water, and avocado oil. Blend for 2 minutes, or until smooth.
2. MAKE THE HARVEST KALE SLAW In a large bowl, combine the kale, cabbage, carrots, red onion, sunflower seeds, pumpkin seeds, and cranberries. Toss to combine and set aside.
3. Press the tofu cubes between 2 sheets of paper towel or a kitchen towel to remove any extra moisture.
4. In a small bowl, sprinkle the tofu cubes with the cornstarch and toss to coat. Shake off any excess.
5. In a small frying pan, heat the olive oil over medium heat. Lightly fry the tofu cubes until they are light golden on all sides, about 2 minutes in total. Remove from the heat and transfer the tofu to a plate to cool.
6. Slowly pour the Tahini Dressing over the Harvest Kale Slaw, adding just enough to coat the salad or to taste (you will not use all the dressing). Add the tofu, toss again, and serve immediately.
VEGAN OPTION / VEGETARIAN / GLUTEN-FREE OPTION / NUT-FREE
MEXICAN KALE SALAD WITH AVOCADO LIME DRESSING
Serves 6 to 8
This salad is on constant rotation at Tori’s house: we are all a bit obsessed! It is super hearty with all of the Mexican flavours we love, and it keeps well to pack as lunch the following day if you have any leftovers. We like serving it with crushed tortilla chips to add some crunch. Use as much or as little jalapeño pepper as you like or can handle.
Avocado Lime Dressing
1 large avocado, pitted and peeled
1 clove garlic, crushed
½ jalapeño pepper, seeds and membranes removed
1 cup (250 mL) loosely packed fresh cilantro
⅔ cup (150 mL) extra-virgin olive oil
3 tablespoons (45 mL) fresh lime juice
2 tablespoons (30 mL) pure liquid honey or maple syrup
1 tablespoon (15 mL) white wine vinegar
2 teaspoons (10 mL) Dijon mustard
Salt
Mexican Kale Salad
6 cups (1.5 L) lightly packed torn green curly kale leaves with stems removed
2 cups (500 mL) diced sweet yellow, orange, and/or red peppers
2 cups (500 mL) diced tomatoes
2 cups (500 mL) lightly packed chopped fresh cilantro (about 2 bunches)
2 cups (500 mL) diced English cucumber
1 cup (250 mL) crumbled feta cheese or Vegan Feta
½ cup (125 mL) sliced green onion
1 to 2 tablespoons (15 to 30 mL) finely diced seeded jalapeño pepper (optional)
1 can (19 ounces/540 mL) black beans, drained and rinsed
1 cup (250 mL) canned or frozen corn kernels, cooked and cooled
Crushed tortilla chips, for serving (optional)
1. MAKE THE AVOCADO LIME DRESSING In a small blender (or medium bowl if using an immersion blender), combine the avocado, garlic, jalapeño, cilantro, olive oil, lime juice, honey, white wine vinegar, mustard, and salt to taste. Blend on medium speed until smooth.
2. MAKE THE MEXICAN KALE SALAD In a large bowl, combine the kale, sweet peppers, tomatoes, cilantro, cucumber, feta, green onion, jalapeño (if using), black beans, corn, and Avocado Lime Dressing. Toss well. Serve with a handful of the tortilla chips on top (if using) for extra crunch!
VEGAN: Use Vegan Feta (this page or store-bought) instead of feta cheese or skip it. Use maple syrup or organic cane sugar instead of honey in the dressing.
GLUTEN-FREE: Use gluten-free tortilla chips.
VEGAN / GLUTEN-FREE / NUT-FREE
GRANNY’S BORSCHT
Serves 8 to 10
Our granny has always been ahead of the curve. Chickpea brownies? She was all over it years ago, long before it was hip. Vegan borscht? Yeah, she had that covered too. Her borscht is so simple and it’s the best! When Granny makes a big pot we all go scurrying over for a bowl—it is not to be missed.
Do not wear clothes you really care about when making this soup—it’s messy and the beets stain. Granny uses a mandoline to julienne the beets, which saves loads of time, but you can dice them by hand if you like. Be sure to season well with salt before serving or it will taste bland. Granny always served it with a splash of whipping cream, for the record.
4 cups (1 L) peeled red beets julienned on a mandoline or cut into ½-inch (1 cm) cubes
2 cups (500 mL) peeled carrots cut into ½-inch (1 cm) cubes
1 small yellow onion, finely chopped
12 cups (3 L) water
2 cups (500 mL) frozen peas
¾ cup (175 mL) chopped fresh dill
Salt
1. Place the beets, carrots, and onion in a large pot. Cover with the water, bring to a boil, then reduce the heat and simmer until the vegetables are fork-tender, about 35 minutes.
2. Remove from the heat and stir in the peas, dill, and salt to taste. Divide the soup among bowls and serve. Store, covered, in the fridge for up to 5 days or in the freezer for up to 1 month.
VEGAN / GLUTEN-FREE OPTION
ROASTED ROOT VEGGIE SOUP
Serves 8
We always keep this soup on standby for a post-Thanksgiving dinner; it is such a creative way to use up leftover roasted veggies. It is smooth, creamy, packed with autumn flavours, and vegan and gluten-free! You can serve it with a drizzle of Cashew Cream, but it is awesome just on its own. Tori used to make this almost weekly for Jillian when we lived across the street from each other, to help recover from weekends packed with just a bit too much fun. The nutritional yeast is optional, but gives the soup a slightly cheesy flavour. Jillian claims this soup cannot be served without our biscuits, so get crackin’, you have two recipes to make!
2 tablespoons (30 mL) extra-virgin olive oil
2 cups (500 mL) roughly chopped yellow onion
2 cups (500 mL) roughly chopped celery
4 cloves garlic, crushed
1 batch Roasted Root Veggies
8 cups (2 L) vegetable stock, more if needed
1/3 cup (75 mL) nutritional yeast (optional)
Salt and pepper
Cashew Cream, for serving (optional)
8 sprigs fresh thyme, for garnish
1. In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the onion and celery and cook until the onions are soft and translucent, about 5 minutes, stirring occasionally. Add the garlic and cook for 2 minutes, stirring.
2. Add the Roasted Root Veggies and vegetable stock. Bring to a simmer, then reduce the heat to medium-low and cook, stirring occasionally, until the vegetables are soft, 30 to 45 minutes.
3. Using an immersion blender, purée the soup until smooth and creamy. Thin with additional stock, if needed. Stir in the nutritional yeast (if using), and season with salt and pepper.
4. Divide soup among bowls. Garnish with a swirl of Cashew Cream (if using) and a sprig of fresh thyme, and serve.
GLUTEN-FREE: Use gluten-free vegetable stock.
VEGAN OPTION / VEGETARIAN / GLUTEN-FREE OPTION / NUT-FREE
FRENCH ONION SOUP WITH THYME CROUTONS
Serves 6
French onion soup is pure wizardry if you ask us. There’s really no better dish to serve on a cozy fall day. You can leave the cheese out completely. It will be a different experience altogether, but still delicious. Just skip the broiling step!
French Onion Soup
2 tablespoons (30 mL) extra-virgin olive oil
1 tablespoon (15 mL) butter or vegan butter
6 large yellow onions, thinly sliced
2 cloves garlic, crushed
½ cup (125 mL) roughly chopped fresh thyme
¾ cup (175 mL) good-quality dry red wine (we use merlot)
8 cups (2 L) vegetable stock
Salt and pepper
1½ cups (375 mL) grated Gruyère cheese
6 sprigs fresh thyme, for garnish
Thyme Croutons
1 day-old baguette, cut into ½-inch (1 cm) cubes
¼ cup (60 mL) extra-virgin olive oil
2 teaspoons (10 mL) chopped fresh thyme
2 teaspoons (10 mL) chopped fresh rosemary
½ teaspoon (2 mL) salt
1 clove garlic, crushed
3 tablespoons (45 mL) grated Parmesan cheese
1. START THE FRENCH ONION SOUP In a large, heavy-bottomed pot, heat the olive oil and butter over medium-low heat. Add the onions and garlic and cook until the onions are soft and translucent, 5 to 8 minutes, stirring occasionally.
2. Stir in the chopped thyme. Reduce the heat to low and continue to cook, stirring occasionally, until the onions are light golden brown, about 30 minutes.
3. MEANWHILE, MAKE THE THYME CROUTONS Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
4. Place the bread cubes in a large bowl. In a small bowl, stir together the olive oil, thyme, rosemary, salt, and garlic. Pour over the baguette cubes and toss to coat.
5. Spread the baguette cubes evenly on the prepared baking sheet. Sprinkle the Parmesan over the bread and toss with your hands to coat. Spread evenly again. Bake, tossing occasionally with a wooden spoon, until golden brown, 20 to 30 minutes. Let cool.
6. FINISH THE SOUP To the onions, add the red wine and cook over medium heat for 3 to 5 minutes, stirring occasionally. Add the vegetable stock and season with salt and pepper.
7. Meanwhile, preheat the broiler to medium-high.
8. Place 6 heatproof onion soup bowls on a baking sheet and ladle in the soup. Place a handful of Thyme Croutons on top of each bowl and immediately top with a handful of the Gruyère and a sprig of thyme. Broil until the cheese starts to bubble and turn brown. Serve immediately.
VEGAN: Use vegan butter. Leave out the cheese and skip the broiling step. Serve the soup with a handful of croutons.
GLUTEN-FREE: Use gluten-free vegetable stock and bread to make the croutons.
VEGAN / GLUTEN-FREE OPTION
CREAM OF MUSHROOM SOUP
Serves 6
Mushroom soup has long been one of Jillian’s favourite soups, and she is still a huge mushroom fan. (Thank you, Granny, for handing down your love of mushrooms to us!) We tested this recipe with a variety of mushrooms—brown, white, chanterelles, and morels—and all worked well. When Jillian first started making mushroom soup, it was a big hit. It wasn’t vegan, but since then she has replaced the cream and butter with plant-based ingredients. Today, it is still a huge hit in Jillian’s house, and she’s proud to bring it to the table knowing it’s completely plant-based. This creamy soup is delicious served with sliced baguette brushed with olive oil and toasted. See the Tip below if you like smaller bits of mushrooms in your soup.
1 tablespoon (15 mL) extra-virgin olive oil
1 tablespoon (15 mL) vegan butter
½ cup (125 mL) finely chopped yellow onion (1 small onion)
1 large clove garlic, crushed
½ cup (125 mL) white wine (we use pinot gris)
1 teaspoon (5 mL) fresh thyme leaves
Pinch of nutmeg
10 ounces (285 g) chopped mushrooms (4 cups/1 L)
¼ cup (60 mL) finely chopped fresh flat-leaf parsley
3 cups (750 mL) vegetable stock, more to thin if needed
1½ cups (375 mL) Cashew Cream
Salt and pepper
1. In a medium, heavy-bottomed pot, heat the olive oil and vegan butter over medium-low heat. Once the butter has melted, add the onion and cook until soft and translucent, 5 to 8 minutes, stirring occasionally. Add the garlic and cook, stirring, for 30 seconds.
2. Stir in the white wine, thyme, nutmeg, and mushrooms. Cook, stirring occasionally, until the mushrooms soften, 7 to 9 minutes. Stir in the parsley and cook for 1 minute. Stir in the vegetable stock and Cashew Cream and simmer until it is hot. Thin with extra stock as needed. Season with salt and pepper.
3. Divide soup among bowls and serve.
GLUTEN-FREE: Use gluten-free vegetable stock and skip the baguette or serve with gluten-free bread.
TIP: If you prefer smaller mushroom pieces in your soup, after step 2 transfer half of the soup into a tall medium-sized bowl and purée with an immersion blender to reach the desired consistency. Return the puréed soup to the pot. Stir and serve.
VEGAN / GLUTEN-FREE OPTION / NUT-FREE
CREAMY ROASTED TOMATO BASIL SOUP WITH GARLIC CROUTONS
Serves 8
Tomato soup is the food equivalent of a warm hug, and this one ticks all the boxes and then some. It is easy, can be made at any time of year (though the end of summer is best, when tomatoes are falling off the vines), and is vegan and gluten-free (if you skip the croutons). Oh yes, and it tastes amazing! Roasting the tomatoes with the onions brings out the best in these vegetables—there is some serious flavour hiding in there! Puréeing the soup gives it a creamy texture and taste without a single drop of cream.
Garlic Croutons
5 cups (1.25 L) cubed or roughly torn bite-size pieces of day-old baguette
¼ cup (60 mL) extra-virgin olive oil
½ teaspoon (2 mL) sea salt
2 cloves garlic, crushed
Creamy Roasted Tomato Basil Soup
2 pounds (900 g) Roma tomatoes (about 10 tomatoes)
2 large sweet yellow onions, divided
¼ cup (60 mL) + 2 tablespoons (30 mL) extra-virgin olive oil, divided
½ teaspoon (2 mL) sea salt
4 cloves garlic, crushed
½ cup (125 mL) dry white wine (we use pinot gris)
2 tablespoons (30 mL) tomato paste
4 cups (1 L) vegetable stock
½ cup (125 mL) finely chopped fresh basil, more for garnish
1. Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper.
2. MAKE THE GARLIC CROUTONS Spread the baguette pieces on the baking sheet. Drizzle the olive oil over the bread, sprinkle it with the salt, and add the crushed garlic. Gently massage it all together with your hands. Bake until the croutons are golden brown, tossing halfway through baking, 13 to 18 minutes. Set aside.
3. MAKE THE CREAMY ROASTED TOMATO BASIL SOUP Increase the oven temperature to 400°F (200°C). Line a separate baking sheet with parchment paper.
4. Cut the tomatoes in half lengthwise and place them cut side up on the prepared baking sheet. Cut one onion into wedges and add to the tomatoes. Drizzle everything with ¼ cup (60 mL) of the olive oil. Sprinkle with the salt, then gently massage the oil and salt into the tomatoes and onions. Evenly space them out on the baking sheet, making sure the tomatoes are cut side up. Roast for 1 hour.
5. When the tomatoes and onions are done, roughly chop the remaining onion. Heat the remaining 2 tablespoons (30 mL) olive oil in a medium, heavy-bottomed pot over medium heat. Add the chopped onion and cook until soft and translucent, 3 to 5 minutes, stirring occasionally. Add the garlic and cook, stirring, until the garlic is fragrant, about 1 minute. Add the white wine and cook, stirring occasionally, until reduced by half, about 5 minutes. Add the roasted tomatoes and onions (along with any juices from the baking sheet), the tomato paste, and vegetable stock. Bring to a simmer and cook for 30 minutes, stirring occasionally.
6. Stir in the basil and cook for 5 minutes. Remove from the heat and purée with an immersion blender until smooth and creamy. (Or cool the soup slightly and blend in a high-speed blender.) Reheat if needed.
7. Divide soup among bowls, top with a handful of Garlic Croutons and a sprinkle of chopped basil, and serve.
GLUTEN-FREE: Use gluten-free stock and bread to make the croutons or leave them out.
