fiesta mole » Loving Superfoods

Variations on Tomato Soup

Tomato Soup with Cauliflower Popcorn Topping

I have two recipes for tomato soup that I love, so I figured I might as well merge them into yet another fabulous creamy tomato soup recipe. And it turned out delicious!

I hope this inspires you to play with the recipe based on what ingredients you have on hand and what flavorings you prefer. Here are a few raw soup guidelines that can help you in your creativity:

1. Use a tasty liquid base, like coconut water, orange juice and water, an herbal elixir tea, or at least lightly warmed water

2. Don’t blend the soup until smooth. A little bit of chunkyness or fibrousness gives your mouth something to lightly chew on. Chewing activates your salivary glands which further activates all of your digestive juices and enzymes in your whole digestive tract.

3. Add something chunky and chewy as a topper to your blended soup. Your tastebuds will get bored after about the third bite of the same taste, so having a few bursts of flavor will keep your tastebuds interested and the soup will taste good to the last drop. Even something as simple as green onions, hemp seeds or nutritional yeast flakes on top of the soup can make it work. But even better are sliced apples, avocado, tomato, live sprouts or Dulse seaweed. And best of all was when we added our Cauliflower Popcorn recipe into this Creamy Tomato Soup. Yummm!

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Cauliflower Popcorn

Even if you think you don’t like cauliflower, you may find you totally enjoy cauliflower popcorn. That was certainly the case for me. I always avoided the raw cauliflower made available for dipping at parties, but once tossed with the ingredients below, I will devour it, even eating it by the spoonful.

We’ve also discovered that this recipe works great as a soup topping or salad topping. That extra bit of crunch and burst of flavor makes our tomato soup experience even more delightful.

Here are some basic guidelines for making the Cauliflower Popcorn, although this is one of those recipes you’ll want to taste test and adjust to your liking as you go, especially since cauliflower heads can vary in size.

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Pizza Soup & Salsa Soup

Pizza Soup

I had a lot of fun experimenting with making raw soups during our spring equinox cleanse and here are 2 more that we really liked: Pizza Soup and Salsa Soup!

Pizza Soup

Juice 1 zucchini (wow yumm!), a slice of onion & 1 red bell pepper.

Blend that juice with 2-3 tomatoes, 2 Tbsp Hemp Seeds, 1 Tbsp Oregano, 1 Tbsp Fiesta Mole & about 1/2-1 Cup warmed water (optional for a warmer soup).

Top with sweet baby tomatoes and green onions (or any other pizza-like toppings you desire).

Tip: In place of the warm water I used a decoction of astragalus, eleuthero, and shatavari I happened to have on hand during our cleanse. That’s why the soup in my picture is particularly frothy – that astragalus foams well. Stay tuned for more on how to make decoctions.

Salsa Soup

Salsa Soup

Blend until mixed, but not super-smooth: 2 Tomatoes, 1 Red Bell Pepper, 1 slice of Onion (~2 Tbsp), 1 Carrot, Handful of Cilantro, 1 tsp Cumin, 1 tsp Garlic Powder, 1/8 tsp Chipotle and 1 Cup warmed water.

Tip: In place of the warm water I used a decoction of Fo Ti I happened to have on hand during our cleanse. Fo Ti has an awesome miso-like flavor that rounds out the body of this soup. You could also use a miso base or add in a pinch of SunFire Salt to your water.

Many thanks to my friend Becca Ladd for the inspiration on this soup … I see why it’s one of her favorites!

Tomato Carrot Hemp Soup

This was another winning raw soup (and often requested recipe) from our 10-day Spring Equinox Cleanse. I did quite a few alterations to a recipe I got from Kristen Suzanne’s Raw Vegan Hemp Recipes book. I think my version tastes AWEsome! It’s a nice lighter soup – not too creamy (as many raw soups tend to be).

Like I’ve said before about raw soups – they taste better when you top them with something extra – like chopped green onion, nutritional yeast flakes, hemp seeds, chopped apples, chopped tomatoes, chopped avocado, chopped bell pepper and live sprouts. Give your tastebuds multiple flavors to taste and they’ll enjoy the whole bowl of soup, not just the first 3 slurps.

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Tomato Carrot Hemp Soup

1 Cup Pure Water (warmed if you like a warm soup)

1/2 Cup Orange Juice (1 orange juiced)

3 Tomatoes chopped

1 Cup Carrot chopped (about 2 medium sized carrots)

2 Tbsp Hemp Seeds

1 Tbsp Fiesta Mole Powder

1/8 tsp Chipotle Powder

1 tsp Onion Powder

1/2 tsp SunFire Salt

4-6 Sun Dried Tomatoes (optional – gives it a nice tangy flavor)

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Creamy Fiesta Mole Gazpacho

Fiesta Mole Gazpacho with Corn Chips & Spinach Dip

I just merged two of my favorite raw tomato soup recipes into a super-delicious creamy gazpacho (essentially a Spanish style of cold tomato soup). Summertime means an abundance of tomatoes, garlic and basil from our garden which all went into this refreshing soup. Here’s the recipe along with tips for optional adjustments based on what you’ve got available or what new flavors you crave.

Oh, and here are the original recipes I merged into this one:

Fiesta Mole Soup and Creamy Tomato Soup

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Creamy Fiesta Mole Gazpacho

3 Cups Blended Tomatoes (about 4 medium tomatoes quartered and blended until smooth)

1.5 Cups Coconut Water (from a boxed container or from fresh young Thai coconuts)

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Portabello Steaks on Greens with Fiesta Mole Dressing

Portabello Steaks on Greens with Fiesta Mole

Here’s another favorite entree featured at our monthly Raw Superfood Dinner … Delish!

~3 Cups Portabello Mushrooms (or other favorite mushroom) sliced into bite-size pieces

1/2 Cup Olive Oil (or Sesame Oil)

1/2 Cup Nama Shoyu

1 Tbsp Apple Cider Vinegar (or lime juice)

1-3 Cloves Garlic crushed (optional)

1/2 tsp Sun Fire Salt

1/4 tsp Black Pepper

1/4 tsp Cumin Powder

1/4 tsp Shilajit (optional – gives an excellent smokey taste and more minerals)

1/2 tsp Cilantro (dried or fresh)

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For the marinade, combine all ingredients and let sliced mushrooms soak in it for 30-60 minutes or more. Marinating mushrooms can be kept at room temperature or warmed in the dehydrator for 1-5 hours (the longer you warm them, the more tasty).

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Fiesta Mole Salad Dressing

1/2 Cup Olive Oil (or Sesame Oil)

1 Tbsp Lime Juice

1 Tbsp Fiesta Mole powder

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Mix all ingredients well and spoon over the top of salad greens. The longer this dressing sits, the thicker it will get … so add more oil if you prefer it runnier. Another simple dressing is simply to sprinkle the greens with oil and Fiesta Mole powder separately. Enjoy!