Vegetarians Get Sick Too (And Eat Tomato Soup)

Vegetarians get sick too, and chicken soup is not on the menu.

So, as cold and flu season approaches, it's time to create a vegetable-based "get well" soup plan. Buying, preparing, and eating vegetarian soup can be as simple or as complicated as you like. Here are some ideas for creating vegetable-based soup back-up plans, long term solutions, and quick fixes.

The Back-Up Plan: Prepared Vegetable Soups and Soup Stocks
If you're so sick that it would take Herculean effort to crawl out of bed and slice a vegetable, then you might need to heat up some nice, prepared soup. Most grocery stores stock a large variety of vegetable-based canned soups and pre-made vegetable stock.

However, there are some things for which you might want to keep an eye out. Many "vegetable" soups are made with meat broth, or contain other unsavory ingredients like high fructose corn syrup, hydrogenated oils, and other odd preservatives.

There are some wholesome brands you can count on, and most of them are found at stores that carry other natural and organic foods. For example, Trader Joe's (which provides complete Vegan and Vegetarian Product Lists) carries 13 types of Vegetarian soups and broths. Other brands include Organic Imagine Soups, and Wolfgang Puck Organic Tortilla Soup.

Fruits and vegetables lose a lot of their nutritive value in the canning/boxing process, but they can certainly sooth frazzled nerves in an emergency.

The Long-Term Solution: Making Your Own Vegetable Stock
If you have an open Sunday afternoon, I highly reccomend preparing some vegetable stock and freezing it in convenient portions. I don't want to get your hopes up, but this is possibly one of the most delicious vegetable stocks out there. The roasted vegetables give it a rich and delicious flavor.

Roasted Vegetable Stock

Ingredients

• 12 ounces shittake or cremini mushrooms, Chopped
• 2 Large Onions, Chopped
• 2 Cups Carrots, Chopped
• 1 Cup Parsnips, Chopped
• 4 Cloves Garlic, Chopped
• 1 Red or Orange Bell Pepper, Chopped
• 2 Large Tomatoes, Chopped
• 3 Fresh Sprigs Thyme
• 3 Fresh Bay Leaves
• 1/2 Cup Dry Wine (Red or White)
• 3 Quarts Purified Water
• 1 Teaspoon Salt

Directions:

1. Pre-heat the oven to 425°F. Cover a large baking sheet with aluminum foil.
2. Toss the chopped vegetables and thyme in the olive oil. Spread the vegetables out on the baking sheet in an even layer. Place in the oven, uncovered, and allow to roast for 35-45 minutes, or until the vegetables turn a golden brown.
3. Remove the vegetables from the oven, and transfer into a 4-qt saucepan. Add the bay leaves, wine, water and salt. Bring to a boil, cover, then lower the heat and allow to simmer for 45-60 minutes, stirring occasionally.
4. Strain the stock through a fine mesh seive. Press the vegetables to get out as much liquid as possible.
5. Cool completely, then divide the stock up into the portions of your choosing. Store in airtight containers. Stock can be frozen for up to 1 month, and kept in the refrigerator for up to 1 week. Use for soups and sauces.

The Quick Fix: Nichole's Quick Tomato Soup

So, here's the secret about vegetable based soups: you don't necessarily need to use stock or broth to make a delicious soup. You need delicious vegetables. Sure, stock is great when you have it, but don't despair if you're out and too sick or time strapped to make some. The following is my go-to recipe for feeding sick family and friends. It is garunteed to make them feel better in no time.

Quick Tomato Soup

Ingredients:

• 1 TBS Olive Oil
• 1 Large Onion, chopped
• 2 Shalots, diced
• 3 Cloves Garlic, diced
• 3 Large Celery Stalks, Chopped
• 3 Medium Tomatos, Chopped
• 1 6oz. Can Tomato Paste
• 1 28oz Can Diced Tomatoes
• 20oz. Purified Water or Roasted Vegetable Stock
• Salt and Pepper

Directions:

• Heat the olive oil on medium in a large pot. Add the onions, garlic, shallots, and celery. Allow to cook for 8-10 minutes, or until the onions become transluscent.
• Add the chopped tomatoes and continue to cook for another 5 minutes.
  

  

  
  
• Add the tomato paste and toss to coat the vegetables. Cook for 5-7 minutes, allowing the tomato paste to carmelize on the vegetables.
• Add the diced tomatoes, water (I usually just fill the tomato can part way with water and pour it in the pot) and salt and pepper to taste. Bring the soup to a boil.
  

  

  
  
• Turn down the heat and allow to simmer for 20-30 minutes, stirring occasionally
• Transfer soup to a blender, and blend until smooth. Return to the pan, and heat for another 5 minutes.
• Serve warm with croutons or bread crust.