Dairy Free – Grain Free – Soy Free – Egg Free – Nut Free – Clean Eating Goodness!

This creamy tomato soup is only seven ingredients and has a fresh vibe that truly honors a good tomato. You can serve it up hot, but it’s also great served cold as a gazpacho on a summer day.

Recipes are deeply personal to me. They remind me of people who shared them or special moments in life when I was inspired to create my own. This particular recipe I learned from my sister just days after my niece was born. It was also a comfort to my father in law when he was fighting cancer.  John was on a restrictive diet and found himself missing his old foods. This soup was one thing that gave him a little perk during a family trip. I hope you and your special people enjoy it as much as we have.

Ingredients

  • 9- 11 medium sized tomatoes
  • 3- 6 cloves of fresh garlic peeled. Depending on how strong you like the garlic.
  • 8 tbsp of Oil. Avocado is my favorite  oil but grapeseed or olive oil would be fine.
  • 2 tsp salt
  • 1/4 tsp pepper
  • roughly chopped herbs. Parsley or basil are my favorites
  • 1/4 cup vegetable stock

Directions

Preheat oven to 450 degrees F

Cut each tomato into 6 or 8 wedges and add them to a glass pan

Peel the garlic and put the cloves in whole. I like about 4 cloves because I love garlic but don’t want the taste to linger after dinner.

Drizzle the oil all over the tomatoes and garlic. Don’t be shy because this is the part that makes this soup super creamy. I’m not worried about using too much oil because I don’t consume any junk food and I know the oil I’m adding is a good fat my body needs.

Sprinkle with salt and pepper.

Just before it goes into the oven

Bake at 450 for 25 min.

You could just leave it alone, but I like to stir halfway in between to redistribute the oil. Sometimes I add another dash of salt to help render the tomatoes even more.

Take out of the oven and rest until it’s cool enough for a blender but warm enough to eat!

Beautiful tomatoes cooling before the blender

Add to a blender with ¼ cup veggie stock. Add more stock for a thinner soup, but I like mine to be hearty.

You can also add this to a bowl and use an emulsion blender if that’s your style. In a pinch, I have even used a magic bullet only blending small batches at a time.

Serve in your favorite bowl with some roughly chopped herbs. My favorites are parsley or basil.

2 Replies to “Creamy Tomato Soup – Dairy Free”

  1. Will you happen to be offering a cooking demo downtown somewhere with samples of other favorites you would like people to sample. Good way to get to meet you as well – putting a name with a face. And you two are very nice looking young people. If the media has not done a write up of you at Richland Source, I would be happy to do one on you – perhaps if you decide to put on an event – could be a lead up intro story. Let me know. I’ve started working free lance and am about to put out my first story on a young man of 23 who had a stroke in March; his struggles and progress up to now. Working with City Editor, Carl Hunnell. My number is 419.564.2313 if interested. Your site is wonderful along with your presentations with fresh ideas.

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