Tomato soup.
#20146 - 09/10/03 03:14 AM
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BarbaraS
Reged: 02/12/03
Posts: 1939
Loc: Wisconsin
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Does anyone have a good homemade recipe for tomato soup? I am in the mood for it, but without all the dairy.
Thanks,
Barb 
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From fatfree.com
Vegan Tomato Soup
1 Tbsp soya margarine
1 medium sized onion, chopped
1 small potato (100-125g, 4oz), chopped
450g (1lb) tomatoes, quartered
1 bay leaf (optional)
2 Tbsp tomato puree
400ml (16 fl oz) vegetable stock
Salt and freshly-ground pepper to taste
Melt the margarine in a large saucepan and saute the onion until transparent. Add potato, tomatoes, bay leaf (if using), tomato puree and stock. Bring to the boil, cover and simmer for 20 minutes.
Remove the bay leaf if used, and puree. Push through a wire sieve, if liked, to remove the tomato seeds and skins (I think this is well worth the effort). Adjust the seasoning to taste and reheat before serving.
Tomato Garlic Soup:
2-3 Tbls veggie broth or water
3-6 cloves garlic, crushed or chopped
1 Tbls sweet Hungarian paprika
8 cups tomato juice, or one large can whole tomatoes, pureed
1/4 to 1/2 cup red wine (or nonalcoholic red wine)
Saute the garlic in the broth briefly, then add the paprika and let it cook about a minute. Add tomato juice and wine, and simmer for 5-10 minutes.
Yum! You made me hungry for tomato soup. I used to eat Campbell's Tomato Soup all the time with my dad when I was younger. We'd each put practically a sleeve of saltines in each of our bowls.
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~jules
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If you don't want to make it you can but Imagine foods organic creamy tomaoto soup. soups There is no dairy in it.
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Hi Torbetta,
Thanks for the info. I like to make my own, since my garden is full of tomatoes. Yikes! It would be nice to can the tomato soup too.
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Thanks Jules. I can not wait to make some tomato soup tomorrow!!
Glad to hear the post made you hungry for soup and brought back a special memeory with your dad. 
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Although I agree with Torbetta that Imagine makes terrific dairy-free cream of tomato soup, if you want to make your own, a cookbook called _The Vegetarian Table: America_ had an appealing recipe in it. I can't post the recipe here, even though it was in my recipes-to-try file, because all of my recipes have been eaten by one very evil computer disk (pause for moment of silence to mourn my loss!), but I know I wanted to try the recipe myself....
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Can you believe I forgot about all those tomatoes. Was that in your post too? I can't remember. The country tomato onion soup in Heather's book is awesome too. One of my favorites. You could probable substitute the can tomatoes for the fresh ones.
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I have this one memorized because it is so good...
5-6 ripe tomatos (I usually use roma), and 2-3 cloves garlic, one small onion (about 1/4 cup) Dice and sautee in a pan untill the skins are mushy
Add 1 can (depending on how much you want) veggie stock (I buy it in the can)
Bring to a boil and simmer 15-20 mins. covered
Let cool, pour in a food processor and puree it untill it is liquid.
Pour back in pot and add oregano and basil to your liking. I sometimes add crushed toasted almonds (I can handle it). Warm and then you can add any type of veggies you want. I usually add northern beans and bring the broth to a boil so the skins of the beans get soft. I cook my pasta seperate so it doesn't absorb the broth.
The original recepie calles for 1/2 cup light cream, but I leave it out. I guess you could try adding soy milk...but I am not too sure how to use soy milk as substitution for the real thing.
Yummy! Time for lunch!
Olivia
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Soy milk...
#20490 - 09/12/03 10:27 AM
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Heather
Reged: 12/09/02
Posts: 7799
Loc: Seattle, WA
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just add an equivalent amount to the dairy the recipe calls for. Use plain and not vanilla for something like tomato soup, and it should work beautifully.
- H
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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