kittycooks
  • kittycooks
  • Backyard Chickens
    • How Many Eggs Does a Chicken Lay >
      • Egg Diary May - Aug 2012
      • Egg Diary Jan - April 2012
      • Egg Diary Sept - Dec 2011
      • Egg Diary Jan - April 2011
      • Egg Diary May - August 2011
    • How to Winterize your Chicken Coop
    • Bumblefoot in chickens
    • How to Raise baby Chicks into Chickens
    • How to Care for Backyard Chickens
    • How to Socialize and Train a Backyard Pet Chicken
  • Garden
  • Recipes
    • Main Dishes
    • Grains, Salads and Sides
    • Snacks and Treats
    • Vegetable Dishes
    • Dog Treats
  • Costumes and Crafts
  • Home Care
  • blog
  • eHow Dolly
  • Site Index
    • Recipe Index
    • Garden Index
    • Costumes and Crafts Index
    • Home Care Index
    • Backyard Chickens Index

Dairy Free Homemade Tomato Soup

Picture
dairy free tomato soup from homegrown tomatoes
Picture
fresh picked tomatoes
Picture
slit an X on the bottom of the tomatoes
Picture
boiling water in a skillet
Picture
transfer to the ice water when the skin splits
Picture
cooling the parboiled tomatoes
Picture
peeling the skin off
Picture
peeled tomatoes
Picture
dicing and de-seeding the tomatoes
Picture
saving the tomato juice
Picture
Picture
vegetables
Picture
sauted vegetables
Picture
pureeing the vegetables
Picture
equal parts tomatoes and broth
Picture
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.
Share|
Share|
All content and images original works of kittycooks. Copyright 2009
Powered by Create your own unique website with customizable templates.