tomatoes soup, soup, tomato, dairy-free, vegan

Plantiful Bowl of Tomato Soup

Dairy-free, naturally creamy tomato soup with delicious and simple ingredients. Makes up in minutes. Vegan, plant-based goodness in a bowl.

I have always loved soup. I love making it, I love sharing it, and most of all I love eating it.  When I was young, I loved my grandma’s home made cream of tomato soup. It was nothing like the orange goopy stuff you can get out of a can. The secret was using real tomatoes that she would can from tomatoes she grew.  I’m so fortunate that my Mom and Dad still grow and can tomatoes each year. The are a perfect base to many of the soups I love to make.

This soup, however, made use of my parents fresh tomatoes.  The only real difference is that I had to skin the tomatoes, before cooking them in my soup. But so worth it to use fresh produce at its peek.

Because I didn’t use stock for this soup, I boosted the flavour with carrots, onion and celery, so this is a little different than my grandma’s tomato soup, but it is just as delicious, and very plantiful!

It is just the beginning of the soup season, no doubt as the weather cools down, I will be heating up my stock pot. Stay tuned for more plantiful soups in the weeks to come.

Skinning Tomatoes

To take the skin off of tomatoes:

Make a cross hatch mark on the bottom of each tomato

Plunge into a pot of boiled water (not boiling) or place into a bowl and cover with boiled water from a kettle

Let the tomatoes sit for about 30 seconds, then check to see if the skin is ready to come off. It will peel off really easily when its ready.

Plantiful Bowl of Tomato Soup
You can easily use canned tomatoes in place of fresh tomatoes, but when it's peek tomato season, go for the freshest you can get!
Ingredients
Instructions
  1. In a large soup pot, heat the oil over medium heat.
  2. Add the onion, celery and carrots and sauté for 7 minutes until they begin to sweat.
  3. Stir in the tomatoes, garlic, water, salt and pepper.
  4. Bring to a boil, reduce to a simmer and cover. Let simmer for 20 minutes, until all of the vegetables are tender (particularly the carrots).
  5. Add in the fresh herbs, stir and let cook for one minute.
  6. Using an immersion blender, blend the soup smooth.

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