Dairy-Free Tomato Soup
i live in a constant tomato soup obsession.
Plus, it’s red and all Valentine’s Day-like and whatnot. Nothing says love like a warm bowl of dairy-free tomato soup. I mean, it just boggles my mind how something can be such a perfect match for a grilled cheese. It’s love. I actually want to eat tomato soup + grilled cheeses just as much as I want to eat Tex-mex…and that is a lot, a lot. Speaking of Tex-mex, I saw this recipe in Food Network Magazine for a quesadilla made with dates. And bacon. I want.
So my husband told me this week that “we are eating too much of a variety.”
Does he not realize that is the goal?!. Or at least my goal. His goal is more based on how much we are spending at the grocery store each week. He thinks eating more of the same thing for dinner each week would save us money since we could do big batches of food. I think that sounds like absolutely zero fun. Plus, I’m good at spending money at the grocery store. It’s shopping that has to be done. It’s completely justified. LOVE it.
If I’m buying tomato soup at the grocery store I tend to reach for Amy’s low sodium cream of tomato soup. Tha best. If I’m out, I tend to go for Panera’s creamy tomato soup. But I kinda sorta wanted a dairy-free & wheat-free version. The soup is thickened with vegetables instead of bread crumbs which is a fun(?) change. Because remember, variety is good.
Obviously if you add the cheese, the soup is no longer dairy free. But if you are sensitive to dairy, you would still end up with a lower dairy option for the soup + cheese. I topped this soup with Cabot pepper jack cheese and some crushed sweet potato tortilla chips.
So make tomato soup for someone you love. Or just bake them brownies instead…and top them with chocolate covered strawberries. My vote is for either. But just to be clear, it’s not Valentine’s Day unless chocolate is involved. Or that’s how I feel.
Highlight of my dietetic internship this week: My preceptor brought me this sweet potato pancake mix. She says it’s the best. Can’t wait(!) to try it out.
- 1-28 oz can crushed tomatoes (mine had Italian Herbs added)
- 2 cups chicken broth, reduced sodium
- 1 cup yellow onion, chopped
- 2 celery stalks, chopped
- 2 tablespoons tomato paste
- 1/4 + 1/8 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried basil
- In a large soup pot/dutch oven, combine the crushed tomatoes, chicken broth, onion, celery, tomato paste, salt, pepper, garlic powder and dried basil. Stir until everything is well combined. Bring mixture to a boil and reduce to a simmer. Allow soup to simmer for 30-40 minutes. Carefully pour soup into a blender and blend until smooth. Serve immediately or pour the soup back into your cooking pot and heat until desired temperature.