Tomato Soup | Gluten-Free & Dairy-Free
The Wrote Oat
September 10, 2024
Hello and happy Tuesday! Since Autumn weather is here it’s time for some warm, delicious soup! I made this roasted tomato soup yesterday to eat with a gluten-free sourdough grilled cheese sandwich and I had to share! It all comes together in under an hour and can be made a couple different ways depending on what equipment you have.
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Ingredients
Adjust Servings
| 1 lb Campari tomatoes | |
| 1 white onion | |
| 1/4 cup dairy-free cream | |
| 1 cup vegetable broth Make sure it's gluten-free | |
| 1 Tbsp sea salt | |
| 1 tsp pepper | |
| 1 tsp dried oregano | |
| 2 Tbsp olive oil |
Directions
1.
Roast Tomatoes & Onion
Preheat oven to 450* F and line a baking sheet. Place halved tomatoes and quartered onion onto the baking sheet and drizzle with olive oil and sprinkle the salt, pepper, and oregano over the tomatoes and onion.
Bake 20-30 minutes until roasted and remove from the oven.
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2.
Blend the Tomatoes & Onions
Once roasted, either place the tomatoes and onions in a pot and blend with an immersion blender to make the soup smooth or place everything into a blender and blend until smooth.
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3.
Add Remaining Ingredients
Once blended, add the dairy-free cream and vegetable broth and blend to combine.
Serve with a hot and fresh gluten-free dairy-free grilled cheese sandwich!
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