Shit! What’s for Dinner?

3 Delicious Vegan Soups

Creamy tomato, borscht, and ribollita

Borscht. Photo: Westend61/Getty Images

This week, we’re gearing up for a potential snowstorm in the Northeast by pairing a creamy tomato soup — an iconic soup if there ever was one — with today’s grilled cheese options. Another seasonal soup, we also have borscht beefed up with beans that’s bright tasting — with a color that can’t be beat. And finally, there’s a favorite of mine, ribollita, a hearty Tuscan vegetable and bean stew served over a giant crouton.

Creamy Tomato Soup

Makes: 4 servings
Time: 45 minutes

Ingredients

• 2 tablespoons olive oil
• 1 large onion, halved and thinly sliced
• 1 celery stalk, chopped
• 1 tablespoon minced garlic
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoons tomato paste
• 2 fresh thyme sprigs (or 1 teaspoon dried)
• 2 pounds tomatoes, chopped (or 1 28-ounce can diced tomatoes, including the juice)
• 2 cups tomato juice or water
• 12 ounces silken tofu
• 1 cup chopped fresh basil for garnish

Instructions

1. Put the oil in a large pot over medium heat. When it’s hot, add the onion, carrot, celery, and garlic; sprinkle with the salt and pepper, and cook, stirring, until the vegetables soften, 5 to 10 minutes. Add the tomato paste and continue to cook, stirring, until the paste is distributed and begins to darken, 1 to 2 minutes.
2. Strip the thyme leaves from the stems and add them to the pot along with the tomatoes and tomato juice or water. Bring to a boil then adjust the heat so the mixture bubbles gently but steadily. Cook, stirring occasionally, until the tomato breaks down, 10 to 15 minutes.
3. Add the tofu and cook, stirring and breaking it up with the spoon for another minute. If the soup is too thick, add more water, ¼ cup at a time. If it’s too thin, continue to cook until it thickens and reduces slightly (this will also intensify the flavors).