Dairy-Free Cream of Tomato Soup
This homemade cream of tomato soup, made with soy or almond milk, will be an instant classic, especially when it’s paired with a grilled nondairy cheese sandwich and a crisp, tossed salad.
Preparation time: 10 minutes
Cooking time: About 45 minutes
Yield: 6 entree-size servings
4 tablespoons olive oil
Half a medium onion or one whole, small onion, diced
Two 15-ounce cans crushed tomatoes or 8 large, ripe tomatoes, chopped
4 tablespoons all-purpose flour
4 cups plain soymilk or almond milk
1 bay leaf
2 teaspoons sugar
1 teaspoon salt
In a small saucepan, heat 2 tablespoons of the olive oil. Add onions and cook over medium-high heat, stirring until onions become translucent, about 3 minutes.
Add the tomatoes and cook, uncovered, over medium heat for about 30 minutes.
Transfer the tomato mixture to a blender and purée until the mixture is smooth. Strain the mixture by passing it through a stainless steel sieve. Set aside.
In a medium saucepan, heat the remaining olive oil and stir in the flour. Add the milk, bay leaf, sugar, and salt. Cook over medium-high heat, stirring constantly, until the mixture begins to simmer, about 10 minutes.
Slowly add the strained tomato mixture to the milk mixture, stirring to blend. Bring the soup back to a simmer. Discard bay leaf and serve hot.
Per serving: Calories 214 (110 from Fat); Fat 12g (Saturated 2g); Cholesterol 0mg; Sodium 850mg; Carbohydrate 20g (Dietary Fiber 4g); Protein 8g.