Creamy Tomato Soup Dairy Free

Yield: 6-8

Author: Brooke McKasson

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Creamy Tomato Soup - Dairy Free

This rich and creamy tomato soup uses a special ingredient and a blending/straining step to achieve that velvet smooth yumminess without any coconut milk (no thank you, coconut flavor) or other non dairy milks that may tend to separate in an tomato based soup.

Prep time: 20 MinCook time: 1 HourTotal time: 1 H & 20 M

Ingredients

• 6 vine tomatoes, quartered (roma would also work)* see note
• 1 medium onion, cut into eighths
• 3 cloves garlic, peeled
• 2 tbsp olive oil
• salt and pepper
• 1 28 oz can whole tomatoes (or crushed - whatever you have)* see note
• 1 small bay leaf
• Pinch of red pepper flakes (optional)
• 2-3 slices gluten free bread, cut into cubes
• 2 tbsp brown sugar
• 2 more tbsp olive oil
• 1-2 cups chicken or vegetable broth
• snipped chives for garnish

Instructions

Turn oven on to 375 degrees F

1. Place the chopped fresh tomatoes, onions, and garlic on a baking sheet lined with parchment. Drizzle with the olive oil and sprinkle with salt and pepper.
2. Roast at 375 for 30-45 minutes. Remove from oven and set aside.
3. In your favorite medium soup pot or dutch oven, heat a tablespoon of olive oil on medium high and add the tomatoes, onions, garlic, and juices acquired to the pot.
4. Add the red pepper flakes, bay leaf, canned tomatoes, brown sugar, and bread cubes to the pot and bring to a boil. Simmer for about 5 minutes until the bread cubes begin to break down. Smash the large pieces of onion and tomatoes with a spoon or potato masher and simmer for about 5 more minutes.
5. Remove the bay leaf and turn off the stove heat.
6. Blend the soup in two batches* by adding one half of the soup to a blender with one tablespoon of the olive oil and blending on medium/high for 2 minutes. Press the soup through a mesh sieve into a 4 cup Pyrex (or other glass bowl) to achieve optimal smoothness. This step is not mandatory but the velvet texture is so worth it! Pour the second batch of soup into the blender, adding the second tablespoon of olive oil and blending for 2 minutes. While the second batch blends, rinse out your soup pot and set it back on the stove. Strain the second batch. Add the blended, strained soup back into the pot and bring back to a simmer.
7. Pour in one cup of chicken or vegetable broth and stir to incorporate. Add a second cup if desired (I usually only need one cup). Season with salt and pepper and serve with fresh chives or basil on top.

Notes

*I had both fresh and canned tomatoes but you could use all fresh (2lbs worth) or 2, 28 oz cans (for this method, saute the onions, grate or mince the garlic in, then proceed with the recipe as written).

**An immersion blender might also work, but I have not tried it for this recipe.

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