Hello lovelies, days are getting shorter and even though I'm not ready yet summer is slowly coming to an end. We enjoyed all the summer food like fresh berries, watermelon, colorful salads and bbqs a lot, but I also have to admit I'm looking forward to all the comforting foods that are so typical for autumn. Pumpkins, risottos and yummy pasta, all the foods that warm the body when the days get colder. And on top of that list are for sure soups, I absolutely love soups and my family does too.
Soups come in so many varieties and flavors and there is a choice for everyone. I like creamy soups as much as a good vegetable stock or miso soup with some rice noodles. And a food that I used to hate as a kid is now one of my favorites, I couldn't stand vegetable soup.
So today I have kind of a fusion recipe for you: my vegan tomato apricot soup with basil. A "its still summer" but we already say "hello to fall" soup with tomatoes and apricots. Both are now ripe and ready to be harvested and never have a better taste than this time of the year. The soup comes with a hint of sweetness from the apricots and a delicious full flavor from the sunriped tomatoes and basil, if both comes from your own garden - even better.
The soup is cooked quickly and doesn't have many fancy ingredients, perfect for those last summer evenings, when you want to enjoy the opportunity to still sit outside for dinner or for a quick lunch in the sun.
Let me know if you try the recipe and how you liked it! I will have to make the soup again soon, hopefully with some fresh tomatoes from the garden!
If you love summer cooking with tomatoes and herbs as much as I do, try my fruity tomato peach salad or the savoury pickled basil tofu with olives too. And if you are in the mood for another light soup, you will love my zucchini kohlrabi soup.
