Roasted tomato soup with kale pesto avocado toast
Chef
Laura Inukai
Hospital
St. John's Health
Cook time
6 hours
Yield
120 servings
Recipe type
Plant Forward
Image
ingredients
Ingredients
20 pounds local grape tomatoes (Vertical Harvest organic)
1 1/4 pounds raw garlic, rough chopped
5 pounds sweet onion, rough chopped (Haderlie Farms)
1 1/4 cups organic extra virgin olive oil
40 cans (400 grams each) organic San Marzano roasted whole tomatoes (or equivalent of No. 6 cans)
2 1/2 pounds raw cashews (from Haderlie Farms)
Salt and pepper to taste
7 1/2 pounds crumbled smoked goat cheese (local Winter Winds Farm)
Agave syrup optional (add to sweeten soup if preferred)
3 3/4 pounds shredded kale (house grown organic)
2 1/2 pounds raw pepitas
5 ounces raw garlic (about two large cloves)
1 1/4 cups nutritional yeast
5 cups organic extra virgin olive oil
Salt and pepper to taste
120 small avocados
120 slices of multigrain bread (Persephone local bread)
1 1/4 pounds raw garlic, rough chopped
5 pounds sweet onion, rough chopped (Haderlie Farms)
1 1/4 cups organic extra virgin olive oil
40 cans (400 grams each) organic San Marzano roasted whole tomatoes (or equivalent of No. 6 cans)
2 1/2 pounds raw cashews (from Haderlie Farms)
Salt and pepper to taste
7 1/2 pounds crumbled smoked goat cheese (local Winter Winds Farm)
Agave syrup optional (add to sweeten soup if preferred)
3 3/4 pounds shredded kale (house grown organic)
2 1/2 pounds raw pepitas
5 ounces raw garlic (about two large cloves)
1 1/4 cups nutritional yeast
5 cups organic extra virgin olive oil
Salt and pepper to taste
120 small avocados
120 slices of multigrain bread (Persephone local bread)
preparation
Instructions
1. Soak cashews in 20 cups very hot water for at least 1 hour (can soak in cool water overnight). Toss the first three ingredients in extra virgin olive oil and roast at 350°F for about 45 minutes. You’ll want a dark to golden brown on all ingredients, rotating halfway through. After roasting, combine ingredients with the 40 cans of tomatoes (including liquid), cashews, including soaking water, plus 20 cups water in a pot. Cook on low for about 4 to 5 hours. You may need to add more water if cooking for several more hours. Ideally, you should have about 150 cups when done to ensure it is creamy and not too watery. Let cool, blend in a blender until perfectly smooth and creamy, reheat when ready to serve. Makes about 120 10-ounce portions. Garnish with goat cheese (1 ounce or less) and a few shreds of kale when ready to serve.
2. Combine the first five ingredients in a food processor or blender; it should resemble a traditional pesto. You may have to do this in batches. Spread about 2 tablespoons of the pesto on each slice of multigrain bread and bake at 350°F for 10 minutes or until your desired toast doneness; this will vary with each oven. Cut all toast diagonally and fan out half a slice of avocado onto each piece of toast.
2. Combine the first five ingredients in a food processor or blender; it should resemble a traditional pesto. You may have to do this in batches. Spread about 2 tablespoons of the pesto on each slice of multigrain bread and bake at 350°F for 10 minutes or until your desired toast doneness; this will vary with each oven. Cut all toast diagonally and fan out half a slice of avocado onto each piece of toast.
Notes
This recipe could easily be vegan by substituting your favorite vegan bread or crackers.
