Creamy Tomato Soup (Gluten-Free, Dairy-Free)
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Creamy tomato soup is an ultimate comfort food. Combine it with fermented sourdough or gluten-free white dinner rolls and you’ve got yourself a great meal!
Tomatoes are a great source of vitamin C, folate, potassium, fiber, and the antioxidant lycopene. The shallots offer a nice source of sulphur, and the butter and cream offer omega-3s, healthy saturated fats, and vitamin A (aka retinol).
I’m often asked if someone with thyroid disease should avoid nightshades. In general, if someone has arthritis or joint pain, then it’s best to avoid nightshades. If you don’t have those issues, then nightshades can be a part of a thyroid-healing diet.
This creamy tomato soup recipe has an extra step of roasting the tomatoes, which helps give it a deep, slightly sweet flavor. It’s definitely worth the extra time!
Cream of Tomato Soup
- 2 (28 ounce) cans or jars whole tomatoes, drained, 3 cups of juice reserved
- 1 1/2 tablespoons organic whole cane sugar or sucanat
- 4 tablespoons unsalted butter (or 3 tablespoons ghee or palm shortening for dairy-free)
- 4 shallots, minced
- 1 tablespoon tomato paste
- 2 tablespoons sprouted whole wheat flour or 1 tablespoon arrowroot
- 1 3/4 cups chicken broth or meat stock (homemade preferred)
- 1/2 cup heavy raw cream (or coconut milk for dairy-free option)
- 2 tablespoons brandy (optional, but does make a difference in the flavor!)
- 2 teaspoons Grey Celtic sea salt
Instructions
- Preheat oven to 450 degrees. Spread tomatoes in a single layer on a large 13 x 9 baking dish. Sprinkle evenly with whole cane sugar. Roast for 30 minutes, or until all juice has evaporated. Set aside.
- Heat butter in a large pot over medium heat. Add shallots and tomato paste and saute until shallots are soft, about 5 minutes. Add flour (or arrowroot) and stir constantly for about 30 seconds until combined. Whisking constantly, add chicken stock and reserved tomato juice then add roasted tomatoes. Bring to a boil and then cover pot and lower heat to a simmer. Let simmer for 10 minutes. Remove lid and puree soup using a hand immersion blender or puree in batches in a blender. Stir in cream and heat over low heat for 2-3 minutes. Remove the pot from the heat, stir in brandy, and sea salt. Add more sea salt to taste, if needed.
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