Tomato soup

I love tomato soup, LOVE it and it is a life saver for these cold winters.  Today I went to buy some and started reading labels.  Theplain old campbells has high fructose corn syrup in it, ugh.  I moved over to the "natural" section and ALL of those had milk in them.  Does anyone know of a brand of dairy free (preferably wheat free) tomato soup?   Or a good easy recipe?

 

Please! Help!

I can't think of any off the top of my head, but check some organic brands. Maybe go by a health foods store. I know I've had some before that's vegan.

I really LOVE Imagine Foods' Creamy Tomato Basil Soup - it's made with soymilk. They also have the "common" creamy tomato soup - no dairy as well.

I will try to find that Imagines soup.  I was just at the regular grocery store and all the organic type brand had dairy.  I will look next time I head to the health food store.

 I am on a quest!

Just to you know the Imagine soups do not come in a can. So when you are looking for it, they just come in those cartons like milk and vegetable broth, and stuff like that.

Good luck on your quest =) 

My mama used to make this for me all the time and I LOVE IT. Its so easy to make too.

• 3-6 Large Tomatoes (depending on how much you want to make)
• 1/5 to 1 Large Onion
• a handful of mushrooms (I prefer crimini)
• some basil (however much or little you like)
• A little butter or olive oil if you are Vegan.

There are two ways to do this. One involves chopping by hand and I do the other using a food processor. Here's how it goes:

Step 1: Chop the tomatoes into quarters, place in large pot and pour enough water so that the tomatoes are half covered. Simmer until soft. You dont want to use too much water or else the soup will be really runny whereas I like mine thicker.

Step 2: Chop onions and mushrooms and fry in butter/oil until soft - about 5 to 10 minutes.

Step 3: if you have a food processor or blender, combine all ingredients in blender (including the basil) and blend for a few seconds. For a little added flavor I like to put some more butter and a smidgen (about one tablespoon) of milk or creme in and some salt and pepper.

Step 3: if you dont have a food processor then just combine all the ingredients in the pot and simmer for just a little while longer. I would also make sure to chop your onions, mushrooms, and basil smaller at the beginning so they are more bite-sized on a spoon.

And thats that! I like to put mine in canning jars right after I make it so I can pack it in my work lunches during the week. Yum! Thanks mom!

Oh, and by the way, the whole process usually only takes me about 30 minutes. :)

Original Post by pilotkita:

My mama used to make this for me all the time and I LOVE IT. Its so easy to make too.

Thanks!  I think I might have to try to make my own next week.

Also:  If you don't have decent FRESH tomatoes, you can use the recipe (already posted), and get two LARGE cans of tomatoes (mine only cost me 87 cents for each can), then set about making up the recipe (you don't have to peel the fresh tomatoes when you buy the canned ones).

I love to use chicken broth in my tomato soup; and I don't always make it 'creamy'.

Another way to make that creamy soup, without using real cream is to take one cup of cottage cheese; 1/4 cup of chicken stock, and PUT BOTH INTO YOUR BLENDER.  You need the stock to blend the cottage cheese with.  It comes out super-thick; very creamy, and higher in protein (plus lower in calories).

Then I put in those 2 large cans of tomatoes; blend them up - put the tomatoes and the blended cottage cheese into my big pot.  Then I add one can of vegetable stock; one can of chicken stock, and get the consistency we like.

I also put in Italian seasoning (just a bit for flavor); ground pepper; a bit of celery salt, and 1/2 cup of minced onion (because I like that flavor too).  I add a wee bit of garlic powder (my husband likes THIS flavor), and just let it 'sit on simmer' until it's the way you like it!

I get such cravings for tomato soup - love tomato juice, and often I'll use canned tomatoes; 2 cups of V8; do the 'cottage cheese thing' - using less chicken and vegetable stock, I wind up with a bit of a different flavor and consistency.

I think tomato soup can be so versatile; it's not expensive, and based on your calorie needs, you can ramp it up with some 'cream' (if you can afford the calories and the cost), or 'thin it out' - using just chicken stock and tomatoes - seasoned the way you like it!

If you like a bit of 'sweet' (sometimes tomatoes are a bit bitter in the winter), I put in 1/4 to 1/2 cup of UNSWEETENED NATURAL APPLESAUCE - it adds to the consistency, and a bit of 'sweet'.............

Wow, after typing this, I'm going to the kitchen and make this up for lunch!

 

i know this sounds weird, but i like the stuff in those big cans of "crushed tomatoes," either tutorosso or hunt's or redpak.  heat up some of that, it's so yum.  they come w/basil flavor or whatever.

"i know this sounds weird, but i like the stuff in those big cans of "crushed tomatoes," either tutorosso or hunt's or redpak. heat up some of that, it's so yum.  they come w/basil flavor or whatever "

I do that too!

good to know i'm in sunkissed company.  i guess it's not that weird.  i never really thought of it as soup until i saw this thread.  i realized that when i have a craving for tomato soup, i'd rather have crushed tomatoes than some overpriced can of organic fanciness.

I frequently use just a can of tomatoes (no seasoning), stick it in the blender and add salt, pepper and basil.  You can add other herbs but this is really quite satisfying.