A couple of months ago I was over at one of my best friend’s houses – Tori – and she was making Dairy Free Tomato Soup and said that she would show me how. Tori use to work as a chef/short order cook at a restaurant and while everything she makes is AMAZING, soups are her speciality and something that she loves making.
We were making dairy free tomato soup partly because I can’t eat a lot of dairy. (Yay colitis and all of the problems that you bring me). However, the dairy thing was clearly not going to stop Tori or her soup.
- 1 medium onion
- red pepper
- vegetable or chicken broth
- 1 can of diced tomatoes
- 1 small can of tomato paste
- Optional spices – dill, thyme and/or oregano
- 1/2 cup of flour
- frying pan
- immersion blender
Now, I must make a note here. Since Tori worked as a chef and is an amazing cook, she doesn’t measure things precisely, like I would. So I totally have in my notes that I was taking as we made this soup: “Add 1/4 of a Tori size palm full of salt to the frying pan.” Which is an instruction that is not helpful to anyone other than me, and for me only as an estimate. Tori assured me though that cooking isn’t always about exact measurements and that as I got better at cooking I too would measure less exactly.
Here we go:
So we started with chopping finely one medium onion and then sautéd them with 2 tablespoons of butter in a frying pan until they were glassy. As they’re cooking you put in some salt.
Turn on the crockpot to keep warm.
Next you chop some celery – enough so that you have the same amount of celery and onions. And also some carrots – not as much as the celery and some red pepper. Make sure that you chop everything small.
When the onions are glassy put in a splash of vegetable or chicken broth. (You do this because then the brown flavour from the frying pan comes with the onions.) Then you pour the onions and everything in the frying pan into the crockpot.
After that add the celery, carrots, red pepper and a can of drained diced tomatoes. Then you add 1 small can of tomato paste.
Next come the spices, which are all optional – except for pepper. (Pepper according to my notes is not optional). So add in your pepper, then you can add dill, thyme, and/or oregano. (Side note: Thyme apparently is very good for potato soup.)
Once everything is in the crockpot you mix it all together and add 1 cup of broth (either vegetable or chicken).
You then turn the crockpot on high for 2-3 hours or you turn it to low and cook for 4-6 hours.
After your 2-3 hours cooking on high you take a cup of broth and 1/2 of flour and you whip it together in a pot/pan. You put this on medium heat.When it starts to boil (it starts turning brown) you turn down the heat to a simmer and you keep whisking for 5 minutes. Do not stop whisking.
After the 5 minutes you then ladle slowly up to half of the soup in the crockpot into the roux, whisking the entire time.
Once half of the soup from the crockpot is in your roux you pour the roux back into the crockpot and you put the crockpot on low for 30 min.
After the 30 min you take your immersion blender and blend the soup. You can make it as smooth as you want.
Does that sound good or what? I’m definitely going to have her teach me how to make potato soup next!