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Classic Tomato Soup with Gluten Free Chedah Stuffed Bread Stix


Creme of Tomato Soup with Chedah Stuffed Bread Stixs

Creme of Tomato Soup with Chedah Stuffed Bread Stixs

MoFo recipe #4 a classic soup that brings back childhood memories of cool weather. Tomato soup is deceptively simple with clean fresh ingredients simmered together into a rich tapestry of taste. I remember dipping toast “fingers” into mine as a child. With the abundant supply of tomato’s  at the moment in Canada, it is perfect timing.

The oven roasting of the tomato’s first, developes the richness of taste which, when paired with the  fresh herbs creates this wonderful comfort soup.

The gluten-free breadstix uses the All Purpose Gluten Free Flour Mix. This flour mix can be used in any recipe in place of regular flour, the trick is to use this flour by weight. So, for any recipe substitute 5 oz of the GF flour mix for each 1 cup of regular flour. When making a dough, bread or pizza etc, you need to add in a binding agent to get the right texture. For the binder mix together equal parts of psyllium husk, chia and ground flax. For every 5 oz of GF flour mix add in a pinch of the binder (or for 15 oz flour mix add in 1/3 oz)



Creme of Tomato Soup with Chedah Stuffed Bread Stix

Creme of Tomato Soup with Chedah Stuffed Bread Stix

Creme of Tomato Soup

Serves 8

  • 12 vine tomatoes
  •  7 oz (20g)  fresh thyme, chopped
  • 7 oz ( 20g) fresh rosemary, chopped
  • 8 Tblspns of tomato paste
  • 2 onions, diced
  • 1 cup  water
  •  2 cups vegan cream (cashew creme)
  • 1 oz (30g)  sugar
  •  pinch salt
  •  1/3 cup sunflower oil

Preheat oven to 350

Place the whole tomatoes (with stalks attached) onto a baking tray and drizzle with 3/4 of the oil and cook in oven for an hour.

Heat the remaining oil in large pot and gently fry the diced onions  for 10 minutes.

Add the chopped herbs and tomato purée and cook for a further 5 minutes, stirring occasionally.

Remove tomatoes from oven and when cool enough to handle, remove the stalks. Chop roughly and add to the pot along with the water. Simmer for 1 hour.

After an hour, transfer the contents of the pot into a blender and blend until smooth.  Return the blended tomato mixture to the pot and bring to a boil, then add all but a couple of tablespoons of the cream and  sugar and salt.

Allow to warm through then divide into 4 bowls. drizzle 1/2 tablespoon cream in centre and garnish with extra fresh herbs (parsley, rosemary, basil etc) if desired.

Creme of Tomato Soup with Chedah Stuffed Bread Stix

Creme of Tomato Soup with Chedah Stuffed Bread Stix

Chedah Stuffed Bread Stix

Makes 8

For the dough:
2 tspns sugar
1  1/4 -ounce packet active dry yeast (2 1/4 teaspoons)
2 Tblspns vegetable oil, plus more for brushing
2 cups all-purpose flour, plus more for dusting (for gluten-free use Gluten Free Flour Mix)
3/4 tspn salt
For the filling and topping

  • 1 cup chedah cheez
  • exta vegetable oil for brushing tops
    1 tspn garlic salt
    1 tspn granulated garlic
    1/2 tspn dried parsley

Make the dough: Whisk the sugar and 3/4 cup warm water (about 105 degrees F) in a bowl. Sprinkle the yeast on top and set aside until foamy, about 10 minutes. Stir in the vegetable oil.

Whisk the flour and salt in a large bowl. Make a well in the center, pour in the yeast mixture and stir with a wooden spoon to make  dough. Turn out onto a generously floured surface and knead until smooth and elastic, about 5 minutes, dusting with more flour as needed (if using gluten-free flour mix, kneading is not required, just mix thoroughly). Form into a ball. Brush a large bowl with vegetable oil and add the dough, turning to coat with the oil. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, 1 – hours.

Cut the dough in half; transfer 1 piece to the parchment-lined baking sheet and stretch into an 8-inch square (keep the other piece of dough covered). Place half the chedah cheez on one side of the dough, then fold the dough in half to enclose the cheese, pressing to seal. Slice the dough crosswise into four sections, stopping just before the folded edge. Repeat with other piece of dough.

Brush with extra oil and sprinkle with salt and herbs.

Slide the bread on the parchment ontoa baking sheet. Bake until the dough is cooked through  12 to 14 minutes. Let cool slightly, then pull apart into breadstix.

Creme of Tomato Soup with Chedah Stuffed Bread Stix

Creme of Tomato Soup with Chedah Stuffed Bread Stix

Nutrition Facts
Serving Size 330 g incl 2 bread stix
Amount Per Serving
Calories 415 Calories from Fat 189
% Daily Value*
Total Fat 21.0g 32%
Saturated Fat 3.2g 16%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 438mg 18%
Potassium 822mg 23%
Total Carbohydrates 50.4g 17%
Dietary Fiber 5.9g 24%
Sugars 14.0g
Protein 9.0g
Vitamin A 36% Vitamin C 56%
Calcium 3% Iron 34%
Nutrition Grade A-
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Creme of Tomato Soup with Chedah Stuffed Bread Stix

Creme of Tomato Soup with Chedah Stuffed Bread Stix


2 thoughts on “Classic Tomato Soup with Gluten Free Chedah Stuffed Bread Stix

  1. Pingback: Chikn Noodle Soup with Rosemary Bread Rolls | stairway to vegan

  2. Pingback: Butternut Pumpkin Layer Soup with Red Pepper Crackers #veganmofo | stairway to vegan

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