Thursday, July 14, 2011

Creamy Tomato Soup with Sweet Potato Drop Biscuits

These recipes are from the vegan cookbooks Veganomicon and Appetite for Reduction by Isa Chandra Moskowitz.

Recipes: see page 148 of Veganomicon and page 253 of Appetite for Reduction.
The Creamy Tomato Soup is from Veganomicon and contains crushed tomatoes, sun-dried
tomatoes, waxy potatoes, vegetable broth, rosemary, thyme, oregano, pepper, garlic, onion and olive oil.

The Sweet Potato Drop Biscuits are from Appetite for Reduction and contain sweet potatoes, canola oil, maple syrup, all-purpose flour, apple cider vinegar, baking powder, nutmeg.

These recipes taste great together. I love tomato soup, but have bounced around among a few different recipes. The ones I like the most seem to have a lot of olive oil added, which gives it creamy texture, but adds a lot of fat and calories. This recipe is creamier than those thanks to a pound of waxy potatoes (I used Yukon Gold). After those are cooked and pureed along with the rest of the ingredients, it becomes a very creamy soup without all the fat. By weight, there is almost as much potato in this soup as there is tomato, but the tomato is very intense because of all the sun-dried tomatoes.

The Sweet Potato Drop Biscuits are my new favorite biscuit. It's almost like eating muffins. There are only two things I would point out. In the book, there is a tip on the page for baking the sweet potatoes, and I tried that twice and the potatoes came out kind of leathery and didn't end up mashing well into the biscuit dough. I steamed the potatoes and they were very soft and the biscuits came out very moist. Another thing is that Appetite for Reduction is supposed to be a vegan cookbook with low fat recipes, and I think this recipe skirts that a bit by saying it makes 10 biscuits, each with 4.5g of fat. Those would be very small biscuits. I made 4 big biscuits instead.