Dairy Free,

Tomato Soup...mmm good

7:00 AM Tiffany Hinton 0 Comments

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Tomato soup was my favorite growing up with a grilled cheese.  I could eat this everyday all winter long and never tire.  Then along came my gluten intolerance and dairy issues.  No more Campbell's for me.  No more toasted cheese.  I had lost a whole winter meal that I used to re-energize with on days I didn't have energy for cooking.  Which was many, because the gluten made me exhausted.  I used to nap everyday too from 4 to 6 in the afternoon.

I still want tomato soup, I still want a creamy tomato soup.  Now I know Amy's makes a gluten free tomato soup, which is good (although it has milk).  And too much lactose makes we bloated with dog smelling farts (did I just tell you that..)

For the toasted cheese grab a loaf of Udi's sandwich bread and Cabot lactose free cheddar cheese.  Yummy!  Add some ham if you like too.

  • 8 Roma tomatoes, sliced in half lengthwise
  • sea salt and cracked black pepper 
  • 2-4 Tbl extra virgin olive oil
  • 1 medium yellow onion, chopped small
  • 2 Tbl unsalted butter
  • 5 garlic cloves, minced
  • 1 Tbl Thyme minced (use fresh) – If that’s not available use 1 tsp dried
  • 1 1/2 cups tomato juice
  • 4 Roma tomatoes, chopped and squashed with hands
  • 2 Tbl dried basil
  • 1 Tbl sugar
  • 2 cups chicken stock
  • 2/3 cup rice milk
  • 1/2 cup grated Parmesan Cheese

  1. Preheat oven to 375°F.
  2. Put the tomato pieces onto a baking sheet and drizzle liberally with olive oil careful so they do not overlap.
  3. Season with salt and pepper.
  4. Roast tomatoes for about 1 hour. You don’t have to flip them.
  5. While tomatoes are roasting melt the butter in a large pot over medium-high heat.
  6. Add onion and saute until translucent ~ 5 minutes.
  7. Add in the garlic and thyme, stir and cook another 5 minutes. Be careful not to burn the garlic.
  8. Add crushed tomatoes (juice and all), basil and sugar.
  9. Taste this and add more salt and pepper if necessary.
  10. Stir the mixture, cover and reduce the heat to low and simmer for 10-15 minutes.
  11. Remove the cover and add the chicken stock and roasted tomatoes.
  12. Replace the cover and allow to simmer another 30 minutes stirring occasionally.
  13. Puree everything in the pot until it’s creamy and smooth. Add this liquid to a food processor or blender but BE CAREFUL as this is hot! 
  14. Add the soup back into the pot.
  15. Add in the milk and stir until all combined. The soup will lighten in color to an orangish-color.
  16. Add in the Parmesan cheese and stir.
  17. Let this simmer, uncovered a few more minutes to allow the milk to warm up in the soup.

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