Dairy free homemade tomato soup

Dairy Free Homemade Tomato Soup

dairy free tomato soup from homegrown tomatoes

fresh picked tomatoes

slit an X on the bottom of the tomatoes

boiling water in a skillet

transfer to the ice water when the skin splits

cooling the parboiled tomatoes

peeling the skin off

peeled tomatoes

dicing and de-seeding the tomatoes

saving the tomato juice

vegetables

sauted vegetables

pureeing the vegetables

equal parts tomatoes and broth

homemade tomato soup

Homemade soup made from fresh tomatoes is fun to prepare and packed with garden fresh flavor and nutrients. If you enjoy cooking the old fashioned way, this soy and dairy free recipe will bring rave reviews from your family or guests. Homemade tomato soup can be made ahead and easily reheated.

Ingredients:
Fresh tomatoes any variety
Broth - vegetables or chicken (equal parts diced tomatoes and broth)
1 onion
1 carrot
1 bell pepper
2 tablespoons sugar
1 tablespoon salt
spices - Italian herbs or Tabasco
1 tablespoon garlic
2 tablespoons cooking oil
Wash your tomatoes. Any variety can be used. Today’s featured recipe is using roma and cherry tomatoes.

Slit the skin in an X pattern on the blossom end of the tomatoes. This step is optional, but will speed up the parboiling process.

Fill a skillet half full of water and bring to a boil. We are going to par-boil the tomatoes to soften the skins.

Fill a bowl with ice water. The tomatoes will be immersed in the water after the skin splits.

Place an even row of tomatoes in the boiling water. When the skin splits, transfer them into the ice water. The time will vary depending on the thickness of the skin. Large tomatoes often have thinner skin and will only take about a minute or two. The featured roma tomatoes took about three minutes and the cherry tomatoes about one minute.

Leave the tomatoes in the ice water until cooled. They will be very hot at first but cool enough to handle in a couple of minutes.

Peel the skin off the tomato. It will peel easy as a banana.

When all the tomatoes are peeled, discard or compost the skins. Dump the water out of the skillet and set the skillet back on the stove. We will use it later to sauté the vegetables.

Dice the tomatoes. As you slice, push the seeds off to one side. Put the diced tomatoes into a container and set aside.

Place a fine mesh colander over a bowl and pour the seeds and juice on your cutting board into it as needed.

Swish the seeds around and the juice and fleshy bits will drop into your container. Discard the seeds. Set the deseeded, peeled, diced tomatoes aside.

Chop up the onion, bell pepper, and grate a carrot. You can add any vegetables you have handy. Zucchini or summer squash is nice.

Place a tablespoon of garlic in the skillet with two tablespoons of cooking oil. The featured recipe used olive oil. Turn heat to medium high.

Sauté the vegetables until soft, about tree to five minutes. Add salt, pepper, sugar, and spices while cooking. Use basil and Italian seasoning or spice it up with Tabasco sauce and peppers.

Place the sautéed vegetables into a blender or food processor. Add a couple scoops of the diced tomatoes to help puree the vegetables. The featured recipe is for chunky tomato soup. If you want creamy soup puree all the tomatoes in this step.

Adjust the tomato soup recipe for the amount of fresh tomatoes you have. You want about equal amounts of tomatoes and broth.

Combine the tomatoes, broth, and pureed vegetables in the skillet. Bring to a boil and cover. Turn heat to low and simmer for 30 to 60 minutes to blend the flavors. Add more spice if desired. Serve and enjoy!

Tips:

Use a food strainer to process the parboiled tomatoes without peeling.
Store leftovers in the fridge.
This recipe is written dairy free, but some folks like grated cheese sprinkled on top.

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