Ingredients
- 2 medium onions or 1 bunch scallions, chopped
- 2 large garlic cloves, minced
- 3 tablespoons coconut oil or butter (if tolerated)
- 2 (14 ounce) cans diced or whole tomatoes
- 1 (28 ounce) can tomato puree
- 2 cups chicken broth
- 1/8 teaspoon powdered bay leaf (or 1 bay leaf)
- 1/4 teaspoon dry thyme
- 1/4 teaspoon dry sage
- 3/4 teaspoon sea salt (optional)
- 1/4 teaspoon black pepper
- 1 (8 ounce) package dairy free cream cheese
- 2 cups So Delicious coconut milk or almond milk (or both)
- Dairy free cheddar cheese (Daiya) (optional)
How to Make
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Step 1: In a medium skillet (or directly in the stock pot), saute the onions, garlic (and any veggies you desire) in the coconut oil until soft (5 minutes).
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Step 2: Place in a large stock pot, add the tomatoes, puree, broth and spices and bring to a simmer; simmer for 20 minutes, stirring periodically.
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Step 3: Add the cream cheese and simmer for a few minutes longer, stirring to break up and help dissolve.
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Step 4: If using a blender, cool the soup enough to blend safely. In batches, blend the soup and return to the pot. If you have a stick blender, just put it in the soup (without cooling) and carefully blend until soup is smooth.
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Step 5: Add in the dairy free milk of choice and simmer until warmed through (not long at all).
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Step 6: Ladle into bowls and top with the dairy free cheese.
We hope you enjoy this recipe!
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