A rainy, fall week definitely needs some comforting tomato soup! I whipped up this super yummy dairy free recipe the other day and it's almost gone already!! It too me so many years to realize I have an intolerance to dairy. Once it clicked for me, all my issues with food allergies and learning about what I can and can't eat seemed to get a bit easier!
As it turns out, there are certain cheeses that don't have lactose - or just have small trace amounts. I've learned that these cheeses are so much easier for your tummy to process. As we get older, it's actually more common for adults to develop dairy allergies...so if you think you are suddenly intolerant now you know why!
Goat cheese is ALWAYS my go-to (and it makes me feel fancy!) as well as unsweetened almond milk. A lot of tomato soups are very rich and creamy (and delicious!) but I wanted to steer clear of that when I created this recipe. Hope this satisfies the cravings of dairy lovers and dairy free peeps alike!
- 2-28oz cans whole peeled tomatoes
- 2C broth
- 3Tbs basil
- 2Tbs thyme
- S&p to taste
- 3Tbs minced garlic
- 1Tbs EVOO
- 1 diced onion
- Goat cheese for garnish
Sauté onion in EVOO until lightly browned. Add in garlic and herbs to toast for a minute. Add tomatoes and broth to pot. Bring to a boil and turn down heat to summer for 20 minutes. Purée in a blender in small batches and make sure the lid is slightly cracked so it doesn't explode!