TX1015

CREAMY SWEET ONION SOUP WITH ROASTED VEGETABLES BRUSCHETTA

Ingredients

For the Vegan Cream:

  • 1 cup raw cashews
  • 1 1/4 cup unsweetened almond milk
  • 2 cups water

For the Creamy Sweet Onion Soup:

  • 2 TX1015 sweet onions
  • 1 cup vegetable broth
  • 2 tablespoons olive oil
  • 1/2 cup vegan cream
  • A few leaves of fresh thyme for garnish
  • Salt to taste
  • Pepper to taste

For the Vegetable Bruschetta:

  • 1/4 bell pepper chopped
  • 1/4 zucchini chopped
  • 1/4 TX1015 sweet onion chopped
  • 2 tablespoons of sun dried tomatoes
  • 2 tablespoons olive oil
  • House-made Hummus spread
  • 1 slice of french bread
  • Cilantro leaves for garnish

For the House Made Hummus:

  • 1/4 cup chickpeas
  • 1 tablespoon tahini
  • 1 tablespoon olive oil
  • 2 tablespoons lime juice
  • Salt to taste

Directions

For the Vegan Cream:

  • Boil 2 cups of water
  • Let cashews sit in boiling water for 5-10 minutes, drain, rinse.
  • In a fast speed blender add cashews & 1 1/4 cups of unsweetened almond milk, and blend until it becomes smooth.
  • Set aside and continue recipe.

For the Creamy Sweet Onion Soup:

  • Peel & chop your onions.
  • Add olive oil to pan & sauté chopped onions for about 10 minutes or until they become soft & caramelized.
  • In a blender, add 1 cup of vegetable broth, sauté onions, and 1/2 cup of vegan cream, along with salt & pepper.
  • Serve & garnish with caramelized sweet onions & fresh thyme.

For the Vegetable Bruschetta:

  • Sauté your vegetables with 2 tablespoons of olive oil.
  • Toast your bread.
  • Spread your toast with house made hummus.
  • Top with sauté vegetables & sun-dried tomatoes.
  • Serve and garnish with cilantro.

For the House Made Hummus:

  • Blend all ingredients in a food processor or high-speed blender.

Serve soup and bruschetta and enjoy immediately for a delicious, yet easy to make dish! This recipe is fantastic as an appetizer, snack, or main meal. 

Recipe courtesy of Ingrid Monserrat with Maria Cruz Cuisine.