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    You are at:Home»Dairy-Free Recipes»Appetizers»Spiced Creamy Tomato Soup

    Spiced Creamy Tomato Soup

    0
    By Alisa Fleming on January 26, 2014 Appetizers, Dairy-Free Recipes, Soup

    This recipe for creamy tomato soup is an “appetizer” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Veronica. For the creamy finish, she uses Almond Plus Protein AlmondMilk from So Delicious.

    Spiced Creamy Tomato Soup

    So Delicious Dairy Free 3 Course Recipe Contest Badge

    For more details and to enter the recipe contest, see this post: https://www.godairyfree.org/news/so-delicious-dairy-free-3-course-recipe-contest

    Special Diet Notes & Options: Creamy Tomato Soup

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, soy-free, vegetarian and vegan.

    For tree nut-free and dairy-free creamy tomato soup, So Delicious makes Coconut Milk Beverage that can be used in place of the AlmondMilk.

    Creamy Spiced Tomato Soup
     
    Print
    Author: Veronica
    Ingredients
    • 3 tablespoons avocado or grapeseed oil
    • 1 medium sized onion, diced
    • 3 tablespoons all-purpose flour
    • ½ teaspoon baking soda
    • ½ teaspoon kosher salt
    • ½ teaspoon freshly ground black pepper
    • 1 32 ounce can San Marzano tomatoes (not drained)
    • 3 cups So Delicious Dairy Free Almond Plus AlmondMilk, plus additional as needed
    • 1 teaspoon chili paste
    • 2 tablespoons tomato paste
    • Garnishes: cilantro, tomato, avocado, lime zest
    Instructions
    1. Heat the oil in a deep non-stick skillet over medium heat. Add the onion to the hot oil and cook until tender, but not browned.
    2. Stir in the flour and cook, stirring a few times, for about 1 minute. Add the baking soda, salt, pepper, tomatoes (breaking them up as you add them) and the 3 cups of So Delicious Almond Milk. Cook, stirring occasionally until thickened and well combined.
    3. Carefully transfer mixture to a blender* and blend until smooth (be careful when blending if it’s too hot as it may splatter). Transfer soup back to the pan and stir in chili paste, tomato paste and additional So Delicious Almond milk to achieve desired consistency (I like to add about another ½ cup). Continue cooking until heated through. Divide into serving bowls and garnish as desired with cilantro, tomatoes, avocado and lime zest.
    Notes
    *You may use an immersion blender if you prefer.
    3.2.2646
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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