… Velvety Smooth Tomato Soup with Fresh Flavors of Summer!
With the tail end of summer, two things invariably happen … tomatoes are in abundance and needing to be used, and soup season is beginning. Which brings me to this soup recipe. It is a most delicious way to savor those fresh tomatoes into the cooler days, weeks, and months ahead.
This gluten-free, dairy-free creamy tomato soup recipe lets the full richness of ripe tomato come through, with very little work on your part. The flavors will taste like you’ve been pampering the soup all day long, while the creaminess will have your family (or guests) convinced that you’ve spent pain-staking time seeding and skimming to achieve this velvety result.
But you won’t! A large stock pot (I prefer to use an enameled cast iron dutch oven) and a blender will do the heavy lifting for you, so you can get dinner on the table and still feel relaxed enough to enjoy it.
This soup is crazy delicious with gluten-free, dairy-free grilled cheese sandwiches!
Gluten-free Dairy-free Creamy Homemade Tomato Soup
Ingredients
- 2 Tablespoons extra virgin olive oil, plus more for drizzling
- 1 Tablespoon non-dairy buttery spread - I use Earth Balance Natural Buttery Spread - soy free
- 1 red onion, finely diced
- 12 large ripe tomatoes, cored and cut in half (quarters if toms are very large)
- 1 teaspoon dried basil leaves
- 1 clove garlic
- 1 teaspoon kosher salt
- 1 1/2 teaspoons light brown sugar
- 1/8 teaspoon white pepper
- 1 cup canned coconut milk, well stirred
- 1 1/4 cups fat-free low sodium chicken broth - I use Swansons Natural Goodness Chicken Broth
Directions
- Heat 2 Tablespoons olive oil in 6-quart stock pot or dutch oven. Add onion, garlic and basil, and cook over medium-low heat until tender and the onion is partially translucent, about 5 minutes.
- Add tomatoes. Let them cook for a couple of minutes. When they are beginning to soften, smash with a potato masher or back of a fork. Let simmer until very soft and have broken down almost completely, and a some of the liquid has evaporated, about 15 to 20 minutes.
- Add the chicken stock to the tomatoes and let simmer about 10 minutes.
- In batches, add soup to a blender and blend until very smooth. Pour pureed soup into separate pan while blending other batches.
- Return all pureed soup to original pot. Add coconut milk and cook until hot but not bubbling.
- To serve, ladle soup into bowls and drizzle with a little extra virgin olive oil, if desired, and garnish with a fresh basil leaf. (The heat will turn the basil leaf dark in just a few minutes, so do this only when serving.)
Have you ever made homemade tomato soup? What do you enjoy pairing with it?
Safe food is a journey … Thrive!™
Other recipes you might enjoy:
Roasted Brussels Sprouts Potato Soup
Carrot Rutabaga Ginger Soup
Pumpkin Harvest Stew
This recipe appeared first on DailyForage.com and has been shared on Gluten-Free Fridays at VegetarianMamma.com.
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