Here we go, another soup recipe. I think this month may be my favorite month so far, because I can share all my soup recipes with abandon! Hopefully you won’t tire of them.
One of my very favorite soups has to be cream of tomato. Even when I was growing up, I loved the Campbell’s Tomato soup in a can (I can’t think of eating that these days, it’s so easy to make a better version from scratch!). Campbell’s tomato soup and grilled cheese – that was comfort food for me back in the day.
Then I moved on to a new favorite tomato soup, the creamy tomato from Panera. That was a long standing favorite, once again paired with a grilled cheese or really any grilled sandwich from their menu. So good.
But then, I went gluten free. And then dairy free. And suddenly I couldn’t get a tomato soup from a restaurant that wasn’t laden with all kinds of dairy. Sad face.
But I wasn’t sad for long, because it’s pretty easy to make a delicious version at home that suits our dietary need. This is flavorful, delicious, and packed with nutrients from the tomatoes and spinach. If you can have dairy, go ahead and use dairy milk and cream cheese, I think you’ll enjoy this soup, too!
- 3 large tomatoes
- 1½ cups shredded carrots
- 1 cup frozen chopped spinach, thawed
- 1 Tablespoon olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- ¼ cup dairy free cream cheese
- 3 Tablespoons almond milk
- 2 teaspoons salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ Tablespoon sugar
- Preheat the oven to 350 degrees. Line a rimmed cookie sheet or baking dish with parchment paper.
- Core the tomatoes and slice them in half, placing them cut side down on the parchment paper.
- Roast the tomatoes until the skins get wrinkly, about 20 minutes. Remove from oven and allow to cool enough so that you can remove the skins. They should lift off easily.
- In a soup pot, saute the onions, carrots, and garlic until softened and fragrant, about 7 minutes. Add the tomatoes and their juices and spinach and cook for 5 more minutes until heated through.
- Remove pan from heat and puree the vegetables with an immersion blender. Add the spices and stir.
- Return the pan to the burner and add the almond milk and dairy free cream cheese. Heat over low heat and stir until cheese is melted and combined.
- Add more salt and pepper as desired. Serve immediately.
This is such a wonderful soup for lunch – we love it with fresh bread or breadsticks, or of course, the classic grilled cheese. :)
What soup are you craving lately?
This post is part of my series: 31 Days of Gluten, Dairy, and Egg Free Soups, Salads, Sides & Sweets.