Silky Tomato Soup

My daughter LOVES tomato soup.  It's rich, velvety texture is hard to resist.  However, many store bought brands, boxes or cans contain dairy - milk or cream based. Often she is disappointed not being able to have it due to her dairy allergy. 

I was so excited when I found this recipe from Weelicious Lunches.  Not a touch of dairy and the soup is silky just like it's name!

Silky Tomato Soup by Weelicious Lunches
makes 4 cups
2 tsp olive oil
1 small onion, diced
1 large carrot, diced
2 garlic cloves, diced
2 large tomatos, diced (about 2 cups)
2 cup vegetable or chicken stock (I used organic, gluten free vegetable broth)
1 tbsp. tomato paste
1tsp paprika
1 tsp salt

1. Heat the oil in a large soup pot over medium heat.  Add the onions and sauté for 2 minutes, or until translucent.  Add the carrots and garlic and sauté for 2 minutes more.
2. Add the remaining ingredients to the pot and stir to combine
3. Bring to a boil, then reduce the heat to low and simmer, uncovered, for 20 minutes
4. Carefully move the soup to a blender and blend until smooth.  You can also use an immersion blender to blend the soup in the pot (this is what I did)

NOTE: If you don't have fresh tomatoes, you can use 1 28 oz can diced tomatoes and decrease the stock to 1 cup.

 

I think this soup will taste fabulous made with fresh tomatoes from the garden!

I know what you're thinking, "Soup in summer?"  I didn't think I'd be making hot soup for a frigid end of March day either!

 

 

This soup was so quick to make! Having the ingredients as staples in your pantry makes it easy!

 

Rich, velvety, beautiful and so good for you!

This would go excellent with a grilled cheese too!

Even a vegan grilled cheese! ;)

 

 

 

 

I plan on packing Sophia this soup in a thermos for school lunches.  It would also be great for a quick weekend lunch, dinner or even snack!

I hope you and your family enjoys this as much as we do.

 

 

 

Alyssa :)