Vegan Roasted Tomato Soup With Broccoli & Potato Medallions

Growing up in Los Angeles, I've always been used to warmer winters, but this winter has been extremely warm even for L.A. standards, so when my family decided to spend Christmas in Lake Tahoe, I was more than excited to finally wear some boots and sweaters again.
My family and I trudged around in the snow, excited to finally have cold cheeks again, but the moment we got back inside, I heard the dreaded sounds of sniffling and coughing. I'd like to think I have a pretty solid immune system and luckily I didn't catch the cold (knock on wood), so I decided I would be on soup duty, which led to me creating this simple and delicious Roasted Tomato Soup.
I'm a huge fan of soup, but I always find myself needing a little extra something to really make the meal, so I whipped up some Broccoli and Potato Medallions (inspired by the Ikea medallions) that were perfect for dunking in the soup! This combo is perfect to warm up anybody who has fallen victim to a winter cold, or for anyone just looking for a hearty and scrumptious meal!

Vegan Roasted Tomato Soup With Broccoli & Potato Medallions

Recipe Type: Hearty Entrees Soups and Stews

YIELDS 4 bowls of soup and 12 medallions

PREP TIME 45 min

COOK TIME 01 hour 00 min

TOTAL TIME 01 hour 45 min

ROASTED TOMATO SOUP:
5 Small tomatoes (or 3 large), chopped into large chunks
2 Medium carrots, chopped
1 cup Cauliflower, roughly chopped
6 cloves Garlic
1 cup Onion, chopped into large chunks
2 tablespoons Olive oil
Pinch of salt and pepper
2 cups Vegetable stock or water (can adjust to create thicker or thinner soup)
1 teaspoon Turmeric
1 teaspoon Dried basil
1 teaspoon Dried oregano
1 teaspoon Chili flakes (optional)
BROCCOLI AND POTATO MEDALLIONS:
3 cups Potato, diced (Yukon Golds work well in this recipe)
1 cup Onion, finely diced
2 cups Broccoli, diced
2 cups Spinach, finely chopped
3 cloves Garlic, minced
1 cup Almond milk
3 tablespoons Ground flaxseed
1/3 cup Nutritional yeast
Salt and pepper to taste

Directions

1.) Preheat the oven to 350°F as you prepare the vegetables for roasting. 2.) In a roasting pan or baking sheet, place the tomatoes, carrots, cauliflower, onions, and garlic cloves, and drizzle with olive oil. Toss with a sprinkle of salt and pepper. Place in oven to roast for 50 minutes or until the carrots are fork tender. 3.) While the veggies are roasting, the medallions can be prepared. In a small bowl, combine the almond milk and ground flaxseed and set aside. In a larger mixing bowl, mix together the potato, onion, broccoli, garlic, and nutritional yeast. Once the almond milk-flaxseed mixture has become thick, add to the larger mixing bowl and toss all the ingredients together until everything is well coated. Add salt and pepper to taste. 4.) With damp hands, form the potato & broccoli mixture into medium sized flat patties and place on a greased baking sheet. Place into the oven at 350°F and bake alongside the roasting veggies for approximately 1 hour or until the potato is soft and the medallions are golden and crunchy on the outside. Since the bake times are staggered, the medallions should be ready and cooled by the time the soup is finished! 5.) Once the veggies are roasted (allow a few minutes to cool before continuing), add them to a blender with water or vegetable stock and blend until smooth. Transfer to a pot and add turmeric, oregano, basil, and chili flakes, and bring to a simmer. 6.) By this time, the medallions should be done or nearly ready. Allow them to cool and serve with soup as dunkers or plop straight into your soup!

Also by Aubrey: Spiced Apple And Cranberry Muffins

Curried Cauliflower & Chickpea Bisque

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Photos: Aubrey Pacheco