Creamy No Dairy Tomato Soup
Almost like a warm tomato gazpacho with incredible depth of flavor
Creamy No Dairy Tomato Soup
4
Calories/serving: 140Protein/serving: —Fat: —Carbs: —Fiber: —Sugars: —Sodium: —Iron: —4 servings
Ingredients
- 1medium Spanish onion
- 1cup vermouth
- 28ounces San Marzano tomatoes
- 1/2cup olive oil
- 1teaspoon salt
Instructions
1Dice the onion roughly.
2Place the onion in a saucepan with the vermouth and cook over medium low heat. The goal here is to allow the alcohol to evaporate while the onions soften.
3Add the tomatoes to the onions and cook everything together for 20 to 40 minutes.
4Taste for doneness. The soup should taste cooked, with no trace of alcohol or rawness.
5Transfer everything to a blender and blend thoroughly. You might need to blend in batches if your blender is small.
6While the blender is running drizzle the olive oil. This will create a wonderful emulsion.
7Check the seasoning and add salt as needed.
8Serve hot.
Chef's Notes
The Secret Technique
The magic happens when you drizzle the olive oil while the blender is running. This creates an emulsion that gives the soup its creamy texture without any dairy products.
Quality Matters
Use the best San Marzano tomatoes you can find and a good quality olive oil. The vermouth adds depth of flavor as it cooks down with the onions.