We try to live our lives mostly dairy free, gluten free, and low sugar…or at least mostly natural sugar and non-processed items. That being said, we love tomato soup when it is chilly outside but struggle to find the dairy free options. No worries! I recently came up with my own recipe for homemade tomato soup that in the words of my older child was “the most amazing soup ever!!”
The best part of this recipe is that I used what I already had in my home (ie. dry spices as opposed to fresh). It would be amazing with fresh basil, but I didn’t have any growing at the time, so I used my organic dried variety.
Start with about two pounds (roughly) of fresh tomatoes, wash them, and dry them. I used a variety of grape tomatoes and smaller vine ripened ones because it is what I already had. 🙂 Lay them out on a cookie sheet to roast. If you have bigger tomatoes, cut them into chunks. Be sure to not pile the fruit (yes, did you know tomatoes are fruit?!) on top of each other, but in a single layer. Also, I love to line my pans and cookie sheets with tin foil to minimize cleanup later. Okay, got that step? Check!
Next, drizzle your tomatoes with your favorite cooking oil. I used safflower oil, but olive oil or a flavored oil would be delicious! Then drizzle with balsamic vinegar…not too much. The tomatoes will sweeten in the oven so don’t add too much. Add dried basil, salt, and pepper. OR, if using fresh basil, save it for later during the blending step.
Roast your veggies at 400 degrees for about 20 minutes. Just enough time for them to start wilting and caramelizing. Your house should smell amazing at this point!! 🙂 You are welcome!
Once tomatoes are finished roasting, place them in your blender or food processor. At this point, if you are using fresh basil, add it in here so it gets pureed with the rest of the soup. At this point, adjust your salt to your own preference. I did add some, and it was delicious!
Voila! That’s it! You may have some left over, but our family of four finished ours off in one sitting. I served it with gluten free and dairy free grilled cheese sandwiches. Yummy and perfect for a chilly winter day!
So, let’s get right to it! Here is my tomato soup recipe:
2 tbs Olive oil
1 tbs Balsamic vinegar
1 tbs Dried basil
Salt to taste
Pepper to taste
Blender or food processor
Preheat oven to 400 degrees.
Wash and dry tomatoes. Line a baking sheet with tin foil, and spread tomatoes in a single layer. Cut up any large tomatoes into chunks. Drizzle with olive oil and balsamic. Add basil, salt, and pepper. Roast for about 20 minutes until you see tomatoes beginning to wilt and caramelize. Remove from oven and scoop into a blender. Blend to a pureed consistency. Add salt and pepper as needed. Enjoy!