CREAM-LESS CREAMY ROASTED TOMATO SOUP
A creamy, tangy tomato soup intended to remind you that you don’t need dairy to make it delicious.
Don’t get me wrong. I’m a sucker for dairy, especially a good cheese, but since my body can only handle it on occasion, I find ways to satisfy my tastebuds. In this instance, those tastebuds don’t miss dairy one bit. My go to for non-dairy kefir is Forager Project and vegan butter is Miyokos Creamery. If you don’t need plant-based ingredients, you can of course make this with real butter and cow or goat kefir, but trust me when I say, you really don’t need to - why not keep it clean when you can?! The addition of lemon juice is not to be missed - it really brings everything together creating little bitty curds that thicken the soup.
YOU WILL NEED
2 tablespoons olive oil
3 cloves garlic, chopped
1 28 oz can whole tomatoes and their juice
3 cups water
1/4 cup fresh basil leaves, torn
16 slow roasted tomato halves (recipe below)
1 teaspoon fine sea salt
½ teaspoon ground black pepper
1 cup plain nondairy kefir or yogurt (I prefer Forager)
8 tablespoons nondairy butter or unsalted butter (I prefer Miyokos)
Juice from 1 lemon
TO MAKE
Bring a large pot to medium heat. Add olive oil to the pot. Stir in garlic and let cook until fragrant.
Pour in the canned tomatoes and water. Bring to a simmer.
Stir in the basil, slow roasted tomatoes, salt and pepper. Let simmer for 10 minutes.
Turn the heat to low. Stir in the nondairy kefir, butter and lemon juice. Let simmer for another 5 minutes. Turn off the heat.
Use an immersion blender or pour into a high-powered blender to purée.
Pour the soup into serving bowls and top with a little more basil. Serve right away or keep the soup in a sealed container, refrigerated for up to 1 week.
for the SLOW-ROASTED TOMATOES
8 tomatoes, halved widthwise
2 tablespoons olive oil
1 teaspoon kosher or fine sea salt
Preheat the oven to 275º F.
Place the halved tomatoes cut side up on a parchment lined baking sheet. Drizzle with olive oil. Sprinkle with salt and place in oven to roast for 2 1/2 - 3 hours, until the tomatoes have golden brown edges.
These can be refrigerated in a sealed container for up to one week. Use them in “Cream-less” Creamy Tomato Soup, in sandwiches or on top of a bowl of grits.