When I was a kid tomato soup was always thought of as comfort food. We used to take a nice big pat of butter mix it into a creamy bowl of tomato soup and we were in heaven.
This light creamy tomato soup is dairy free and gluten free. It is another recipe that I adapted from a delicious soup that was served in the dining hall of the private boarding school where I teach. I liked it so much, I had to ask for the recipe. Although their origianl recipe served up to 100 people, I adapted this recipe to serve about 6..
This soup tastes very rich, but has no added fats. Honestly, it is one of the best tomato soups that I have ever tasted. I was surprised at how few ingredients it has in it.
Personally, I am a soup eater and enjoy soup all year round, but especially in the winter. You are going to love this one because it is not only delicious and easy to make, it also provides lots of healthy nutrition and fiber. Homemade soup is a great way to increase your vegetable intake to help boost your immune system over the winter!
Ingredients
2 large organic carrots, peeled and cut into chunks
2 large stalks celery, cleaned and cut into chunks
1/2 large onion, peeled and diced
1 large 28 ounce can of diced tomatoes ( I use Glen Muir organic from the health food store or supermarket) or if you prefer to use fresh tomatoes use at least 3 containers of fresh cherry tomatoes sliced in half and roasted .
6-8 cups of good tasting vegetable broth ( the taste of the broth is important) ( make your own or find a good organic broth)
1/2 cup of coconut milk ( use regular cream or milk if you want the dairy)
Optional: fresh grated ginger
Directions
Wash and clean the carrots, celery, and onion. Place the uncooked chunked vegetables in the food processor with the metal blade and process by pulsating on and off until pieces are very small and finely shredded.
In a large saucepan, combine diced ( or roasted) tomatoes, vegetable broth, and the food processor vegetables Bring to a boil and then simmer
covered for about 15-20 minutes until vegetables are cooked. Remove from heat, and add the coconut milk ( or any milk or cream of your choice). Garnish with fresh parsley and season with salt and freshly cracked pepper to taste. Stir and serve.
Simple, nutritious, delicious, gluten and dairy free!
Step by Step with Pictures
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| Assemble Ingredients |
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| Chop carrots, celery, and onion |
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| Place chopped vegetables in food processor and process on off until chopped very small. Add chopped tomatoes and process again slightly. |
Combine vegetables and vegetable broth in a large saucepan. ( I didn't add the broth yet) Bring to a boil, then simmer covered until vegetables are very soft. Remove from heat.
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Remove from heat and add coconut milk or cream( or any cream or milk) I buy it in my supermarket refrigerator case or in health store.
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I will be sharing this soup recipe on the following blog carnivals:
Savory Sundays; Every Day Sisters Sharing Sundays; Your Recipe, My Kitchen Seasonal Sundays at The Tablescaper,
