Roasted tomato soup blended with hemp hearts in place of cream. The hemp emulsifies into a silky soup that does not curdle if reheated and stays high-protein without dairy.
Roasted Tomato & Hemp Soup
Yields 4 servings. Prep 10 minutes. Cook 50 minutes.
Ingredients
- 1.5 kg ripe tomatoes (or 2 cans whole San Marzanos)
- 1 large onion, quartered
- 1 whole head garlic, top sliced off
- 3 tablespoons olive oil
- 1 teaspoon salt, black pepper
- 3 cups vegetable broth
- 1/2 cup hemp hearts
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 tablespoon balsamic vinegar
- Fresh basil, hemp hearts, hemp seed oil to finish
Method
- Heat oven to 220°C. On a sheet pan, toss tomatoes, onion, and the garlic head with olive oil, salt, and pepper. Roast 35-40 minutes until tomatoes are slumped and caramelized.
- Squeeze roasted garlic cloves out of their skins. Transfer everything to a blender with broth, hemp hearts, tomato paste, paprika, and balsamic.
- Blend on high until completely smooth, 90 seconds.
- Transfer to a pot. Simmer 10 minutes. Taste and adjust salt.
- Ladle into bowls. Top with torn basil, hemp hearts, and a drizzle of hemp seed oil.
Serving
With a grilled cheese sandwich. The dipping is the whole point.