{"id":5917,"date":"2017-12-30T18:11:08","date_gmt":"2017-12-31T00:11:08","guid":{"rendered":"http:\/\/benpollock.com\/brick\/?p=5917"},"modified":"2020-12-06T19:10:20","modified_gmt":"2020-12-07T01:10:20","slug":"wholemeal-tomato-soup","status":"publish","type":"post","link":"https:\/\/benpollock.com\/brick\/2017\/12\/wholemeal-tomato-soup\/","title":{"rendered":"Wholemeal Tomato Soup"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"5926\" data-permalink=\"https:\/\/benpollock.com\/brick\/2017\/12\/wholemeal-tomato-soup\/wholemeal-tomato-soup\/\" data-orig-file=\"https:\/\/benpollock.com\/brick\/wp-content\/uploads\/wholemeal-tomato-soup.jpg\" data-orig-size=\"1080,1080\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;2.2&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;iPhone SE&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1514655890&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;4.15&quot;,&quot;iso&quot;:&quot;200&quot;,&quot;shutter_speed&quot;:&quot;0.05&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"wholemeal tomato soup\" data-image-description=\"&lt;p&gt;BenP shot photo&lt;\/p&gt;\n\" data-image-caption=\"\" data-large-file=\"https:\/\/benpollock.com\/brick\/wp-content\/uploads\/wholemeal-tomato-soup-1024x1024.jpg\" class=\"alignleft wp-image-5926\" src=\"https:\/\/benpollock.com\/brick\/wp-content\/uploads\/wholemeal-tomato-soup-300x300.jpg\" alt=\"My &quot;Wholemeal Tomato Soup&quot;\" width=\"450\" height=\"450\" srcset=\"https:\/\/benpollock.com\/brick\/wp-content\/uploads\/wholemeal-tomato-soup-300x300.jpg 300w, https:\/\/benpollock.com\/brick\/wp-content\/uploads\/wholemeal-tomato-soup-150x150.jpg 150w, https:\/\/benpollock.com\/brick\/wp-content\/uploads\/wholemeal-tomato-soup-768x768.jpg 768w, https:\/\/benpollock.com\/brick\/wp-content\/uploads\/wholemeal-tomato-soup-1024x1024.jpg 1024w, https:\/\/benpollock.com\/brick\/wp-content\/uploads\/wholemeal-tomato-soup.jpg 1080w\" sizes=\"auto, (max-width: 450px) 100vw, 450px\" \/>Tomato soup, rather like you remember, can be yours, homemade, vegan and protein-y. Healthy eaters do miss its grown-up convenience and childhood nostalgia flavor and texture. If you read the ingredients and nutrition levels of <a href=\"https:\/\/www.campbells.com\/campbell-soup\/condensed\/tomato-soup\/\">canned tomato soup<\/a>, however, you will definitely want an alternative. Even the seemingly better choices of canned soup are pretty salty etc.<\/p>\n<p>For being from scratch, it&#8217;s pretty quick, as\u00a0it&#8217;s a pantry dish. To My Beloved and me, it&#8217;s real close to that ol&#8217; heat-and-eat flavor but with full confidence in its quality.<\/p>\n<p>&#8220;Wholemeal&#8221; is a repurposing of the British word for what Americans would call whole grain. Here it means I&#8217;ve tucked in healthy amounts of plant protein with little impact on flavor or texture, to make a <em>whole meal<\/em>, nutritionally.<\/p>\n<figure id=\"attachment_5921\" aria-describedby=\"caption-attachment-5921\" style=\"width: 199px\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"5921\" data-permalink=\"https:\/\/benpollock.com\/brick\/2017\/12\/wholemeal-tomato-soup\/1024px-split_red_lentil\/\" data-orig-file=\"https:\/\/benpollock.com\/brick\/wp-content\/uploads\/1024px-Split_Red_Lentil.jpg\" data-orig-size=\"1024,683\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"1024px-Split_Red_Lentil\" data-image-description=\"&lt;p&gt;https:\/\/commons.wikimedia.org\/wiki\/File:Split_Red_Lentil.jpg&lt;\/p&gt;\n\" data-image-caption=\"\" data-large-file=\"https:\/\/benpollock.com\/brick\/wp-content\/uploads\/1024px-Split_Red_Lentil-1024x683.jpg\" class=\"wp-image-5921\" src=\"https:\/\/benpollock.com\/brick\/wp-content\/uploads\/1024px-Split_Red_Lentil-300x200.jpg\" alt=\"Healthy red lentils are more orange but when cooked turn yellow.\" width=\"199\" height=\"133\" srcset=\"https:\/\/benpollock.com\/brick\/wp-content\/uploads\/1024px-Split_Red_Lentil-300x200.jpg 300w, https:\/\/benpollock.com\/brick\/wp-content\/uploads\/1024px-Split_Red_Lentil-150x100.jpg 150w, https:\/\/benpollock.com\/brick\/wp-content\/uploads\/1024px-Split_Red_Lentil-768x512.jpg 768w, https:\/\/benpollock.com\/brick\/wp-content\/uploads\/1024px-Split_Red_Lentil.jpg 1024w\" sizes=\"auto, (max-width: 199px) 100vw, 199px\" \/><figcaption id=\"caption-attachment-5921\" class=\"wp-caption-text\">Red lentils lose color when cooked. Source: Wikimedia Commons<\/figcaption><\/figure>\n<ul>\n<li>1-2 Tablespoons vegetable oil (olive oil or salad oil)<\/li>\n<li>1 medium-large onion, peeled and chopped (about 1 1\/2 cups)<\/li>\n<li>2 Tablespoons tomato paste (about 1\/4 can)<\/li>\n<li>2-3 cloves garlic, peeled and minced (2-3 teaspoons)<\/li>\n<li>1 teaspoon sugar<\/li>\n<li>4-6 cups water<\/li>\n<li>1 28 oz (large) can tomatoes (crushed, diced or whole), undrained<\/li>\n<li>1-2 teaspoons vegetable broth powder<\/li>\n<li>2 teaspoons balsamic vinegar<\/li>\n<li>1-2 teaspoons dried herbs (such as Italian blend or tarragon or basil)<\/li>\n<li>1\/2 cup dry red lentils, check for bad ones or dirt or gravel then rinse OR 1 14-15 oz can cannellini beans, undrained<\/li>\n<li>1\/2 teaspoon salt and 1\/4 teaspoon ground black pepper, to start with<\/li>\n<\/ul>\n<p><!--more--><\/p>\n<ol>\n<li>Preheat large saucepan on medium 2-4 minutes. Add oil and onion, saut\u00e9 5 minutes, stirring infrequently so onions lose some opacity and even brown a little. All at once, add tomato paste, garlic and sugar, stir constantly 60-90 seconds until tomato paste darkens a bit.<\/li>\n<li>Add 4 cups water to pot &#8212; watch for burst of steam \u00a0&#8212; then tomatoes. Add broth powder, balsamic and herbs, stir. Raise heat to medium high.<\/li>\n<li>Add red lentils or can of cannelini beans. If lentils then add another cup of water. If the white precooked beans, then including the liquid from the can is sufficient. When at a rolling boil reduce heat and simmer no less than 15 minutes. The lentils will cook in 15-20 minutes. Pot can be covered or not; if uncovered then up to another cup of already hot water may be added to return to tomato soup consistency.<\/li>\n<li>Remove from heat. Recommended: Puree using stick or immersion blender. Otherwise puree in a jar blender or large food processor in batches, following machine instructions for hot liquids. If you don&#8217;t mind it a little chunky then go with the crushed tomatoes, simmer closer to 30 minutes and stir vigorously to mush up the lentils or beans a bit.<\/li>\n<li>Add basic amounts of salt and pepper, taste then correct seasonings, including a bit more herbs if desired.<\/li>\n<\/ol>\n<p>Serves 6-8. Serve with crackers or toast, maybe also a salad. Soup reheats as leftovers very well. Can be frozen.<\/p>\n<p>Notes: Cannelini or white kidney beans are a good alternative because they are mild and soft. Regular lentils will look weird and take more time to cook. Canned tomatoes, canned beans and broth powder (or veg bullion cube) can be low-salt or no-salt, adjust seasoning at end for that. OK, for a true pantry dish, drop the fresh onion and garlic for 1-2 Tablespoons minced dried onion and 1\/2 &#8211; 1 teaspoon dried minced garlic, which would be added with the quart of water, but the tomato paste still needs a minute of browning in a little oil.<\/p>\n<p>Adapted from &#8220;<a href=\"https:\/\/www.vegetariantimes.com\/recipes\/homemade-tomato-soup\">Homemade Tomato Soup<\/a>&#8221; from\u00a0<em>Vegetarian Times<\/em>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tomato soup, rather like you remember, can be yours, homemade, vegan and protein-y. Healthy eaters do miss its grown-up convenience and childhood nostalgia flavor and texture. If you read the ingredients and nutrition levels of canned tomato soup, however, you will definitely want an alternative. Even the seemingly better choices of canned soup are pretty [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[53],"tags":[],"class_list":["post-5917","post","type-post","status-publish","format-standard","hentry","category-entrees"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":1542,"url":"https:\/\/benpollock.com\/brick\/2009\/07\/gazpacho-summer-soup\/","url_meta":{"origin":5917,"position":0},"title":"Gazpacho Summer Soup","author":"Ben S. Pollock","date":"July 31, 2009","format":false,"excerpt":"Update, August 2020: As much as I love this soup, I tend to make it just once a summer. The recipe is both long and large. I've been halving it in recent years so why not just give the smaller amounts? Less thinking that way. The original post follows. Gazpacho\u2026","rel":"","context":"In &quot;Main Courses&quot;","block_context":{"text":"Main Courses","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/entrees\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5699,"url":"https:\/\/benpollock.com\/brick\/2017\/06\/dill\/","url_meta":{"origin":5917,"position":1},"title":"What&#8217;s the Deal, Dill","author":"Ben S. Pollock","date":"June 6, 2017","format":false,"excerpt":"Soup, cooled, is a smoothie. A smoothie warm is soup. This blog in recent years has focused more on food. Those mainly have covered recipes. A few posts have explored the thinking, how my preferences developed. Pureeing soups as a trend\u00a0began the decade before last. They're still hard to avoid.\u2026","rel":"","context":"In &quot;Kook Cooks&quot;","block_context":{"text":"Kook Cooks","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/"},"img":{"alt_text":"Jar of pickles illustration from openclipart.org","src":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/picklesinajar-800px-255x300.png?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":6636,"url":"https:\/\/benpollock.com\/brick\/2020\/08\/soba-salad\/","url_meta":{"origin":5917,"position":2},"title":"Soba So Good","author":"Ben S. Pollock","date":"August 3, 2020","format":false,"excerpt":"I have bad luck making grain salads at home. For vegans, these can be cooling whole meal salads, so it's a big deal, especially in summer. They fail on me: Pasta salads either dry or gummy, rice salads that crunch. This soba salad, though, I'm starting to make weekly. It's\u2026","rel":"","context":"In &quot;Main Courses&quot;","block_context":{"text":"Main Courses","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/entrees\/"},"img":{"alt_text":"Soba noodles, as packaged","src":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Dried_soba_noodles_and_package_by_FotoosVanRobin.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Dried_soba_noodles_and_package_by_FotoosVanRobin.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Dried_soba_noodles_and_package_by_FotoosVanRobin.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Dried_soba_noodles_and_package_by_FotoosVanRobin.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Dried_soba_noodles_and_package_by_FotoosVanRobin.jpg?resize=1050%2C600&ssl=1 3x"},"classes":[]},{"id":4562,"url":"https:\/\/benpollock.com\/brick\/2013\/10\/hearty-vegan-lentil-soup\/","url_meta":{"origin":5917,"position":3},"title":"Hearty Har Har Lentil Soup &#8211; Vegan","author":"Ben S. Pollock","date":"October 21, 2013","format":false,"excerpt":"During the cooler months, I make this vegan soup for us at least monthly. It's a big recipe, for taking to lunch several days etc. (Amounts updated February 2020) 4 cups hot water (start heating in the kettle while getting everything ready), to start 1 cup brown, green or black\u2026","rel":"","context":"In &quot;Main Courses&quot;","block_context":{"text":"Main Courses","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/entrees\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5870,"url":"https:\/\/benpollock.com\/brick\/2017\/11\/caldo-verde\/","url_meta":{"origin":5917,"position":4},"title":"Vegan Caldo Verde with a Fork","author":"Ben S. Pollock","date":"November 23, 2017","format":false,"excerpt":"Caldo Verde is a Portuguese soup, translated as \"green broth.\" I was looking for an entree with more or less its ingredients that would work on a plate not in a bowl -- for a potluck Thanksgiving. The surprise was how very quickly this comes together. My improv was a\u2026","rel":"","context":"In &quot;Main Courses&quot;","block_context":{"text":"Main Courses","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/entrees\/"},"img":{"alt_text":"Caldo Verde hearty potato kale stew, Thanksgiving 2017","src":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Caldo-Verde-Tgiving-2017-UU-Fay-300x225.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":4607,"url":"https:\/\/benpollock.com\/brick\/2013\/10\/says-who-miso\/","url_meta":{"origin":5917,"position":5},"title":"Says Who? Miso","author":"Ben S. Pollock","date":"October 28, 2013","format":false,"excerpt":"Miso is a fermented paste made of various grains and sometimes soybeans, originating in Japan. It's popularly used for a soup, simple to make but complex in taste. The vegan dish often is eaten for breakfast. Here, it's a quick lunch that can be made in the microwave oven in\u2026","rel":"","context":"In &quot;Main Courses&quot;","block_context":{"text":"Main Courses","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/entrees\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/posts\/5917","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/comments?post=5917"}],"version-history":[{"count":15,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/posts\/5917\/revisions"}],"predecessor-version":[{"id":5934,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/posts\/5917\/revisions\/5934"}],"wp:attachment":[{"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/media?parent=5917"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/categories?post=5917"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/tags?post=5917"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}