Vegan Spicy Tomato Basil Soup with a Vegetarian Parmesan Basil Lollipop

It’s so cold here in Georgia. I decided to make Spicy Tomato Basil Soup, but wanted it to be a vegan version. So I replaced the heavy cream with unsweetened almond milk and to thicken it I added 1/2 cup of ground flax seeds. You could soak some cashews the night before and use them as your thickening agent or even add an avocado at the end of the cooking process.  I loved the texture of the flax seed grounds. This made the soup rich, creamy and loaded with good fat and protein.

The Vegetarian Parmesan Basil Lollipops are amazing. I used Belgioioso Vegetarian Cheese. This will make a for sure party favorite hit. Get wild with this recipes add different herbs, saffron for color or even a basil glaze.

Enjoy! Remember to Set the Table with Love.

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Parmesan Basil Cheese Lollipop
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Vegan Spicy Tomato Basil Soup

Vegan Spicy Tomato Basil Soup

2 tablespoons olive oil

1 medium onion, finely chopped

1 (28oz.) can Organic Diced Tomatoes

1 garlic clove, roughly chopped

3 cups Organic vegetable broth ( low sodium)

1/2 cup of sweet red wine

2 tablespoons sun-dried tomato paste , or regular works as well

2 tablespoon shredded fresh basil, plus a few for garnish

2/3 cup ground flax seed

1 tablespoon garlic powder

1 1/2 teaspoon cayenne pepper

sea salt to taste

my secret ingredient, freshly grated nutmeg, just a dash or two. 🙂

Directions:

1. Heat the oil in a large pan. Add the onions and cook gently for about 5 minutes, stirring frequently, until softened,but do not allow to brown.

2. Stir in the chopped tomatoes and garlic, then add the stock, red wine and sun-dried tomato paste, with salt, garlic powder, cayenne pepper. Bring to boil, then lower the heat, half-cover the pan and simmer gently for 20 minutes, stirring occasionally to prevent the tomatoes from sticking to the base.

3. Pour the soup into a Vitamix , Ninja or blender. Add the shredded basil, almond milk and flax seed grounds and continue to blend until the soup thickens. Remove from blender and place back into the pot on a low medium heat. Stir and add fresh grated nutmeg.  Check the consistency and add more stock if needed. Also adjust seasoning, if needed. Pour into bowls and garnish with whole basil leaves and olive oil.

Parmesan Basil Cheese Lollipop
Parmesan Basil Cheese Lollipop

Parmesan Basil Lollipop

3/4 cup Belgioioso Vegetarian Cheese, grated

12 wooden skewers or wooden popsicle sticks

12 basil leaves, roughly the same size, if possible

Directions:

With the rack in the middle position, preheat the oven to 350. Line a baking sheet with parchment paper.

Place 6 sticks on the baking sheet making sure to leave enough space between each to ensure that they don’t melt together once the cheese melts.
Place 1 tablespoon of cheese at one end of each stick, shaping into a circle.  With your fingers, spread the cheese into a 3-inch circle.
Bake for about 8 minutes or until the cheese has melted and is golden brown. Remove from oven and allow to cool for  few seconds, then add basil leaves on each lollipop. You want to do this while they are still warm so the basil can adhere to the parmesan cheese.
Let cool and remove from the baking sheet.
Repeat with the remaining cheese.
Serve with soup or as an appetizer.

They will keep for 4 to 5 days in an airtight container.

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Hi Guys. A little bit about me: The Jewels first, then the Profession: THE JEWELS: I have been married to the love of her life and kidney transplant donor, Joseph for twenty-five years. We have two sons, Julian Bernard thirty -three years old, Tyler nineteen years old and two beautiful grandchildren Naleyla, nine years old and a six-year grandson, Michael Julian. My life mantra is, " No matter what life brings, live your dreams short or long." HERE'S WHAT I KNOW: I understand what life feels like, when you have no idea if you will see your children grow up or never see the face of your grandkids. I was born with kidney disease and battled for almost 40 years until my husband of now, 25 years donated his kidney to me. Living a balance life, physically, mentally and spiritually was never an option for me to entertain. My life depends on it. I wrote this blog to share my journey and maybe touch the lives of those around me. My husband's generosity and the power of the grace of God has given me a second chance at life. I have been in and out of the hospitals all my life, came out of a coma, had multiple surgeries. I understand the importance of a positive mind. I have lost two babies and my mom, brother and grandmother in just months of each other. I want to share inspiration what inspires me to live and enjoy life each day. I have been a devoted yoga and meditation practitioner and a nutrition wellness coach for over 25 years, this was my road to staying as healthy as possible with failing kidneys and all the complications that come with it. I am grateful to share my life with you, through my food, my yoga and meditation practice, and just good old positivity. I hope my posts will bring joy to your heart, soul and tummy. THE PROFESSION: I am the the CEO of B'Tyli Wellness and Beauty Co. I created this company after I finished my studies in Holistic Nutrition and Medicine from Clayton College of Natural Health. B'Tyli Wellness and Beauty Co. is a holistic wellness company specializing in body, mind and spirit alignment, through yoga, nutrition, meditation and organic skin and body care products. I am the author of three books, a healthy lifestyle cookbook, titled, Set the Table with Love, which was named after my blog page and two inspirational mediation books, titled, Living With The Silver Lining and Whispers of Silence. I am also a Health, Wellness and Beauty Expert and has had the honor to share my culinary perspective o Food Network's second season of All-Star Academy food competition for a two month. I have shared my approach to healthy living and eating in both medias of television and radio. She has been featured on Fox 5, Good Day Atlanta, 11 Alive, Atlanta and Company, Atlanta Journal-Constitution, as well as radio, V103 and 104.7 The Fish and several magazine publications

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