I’m so pleased to share a recipe with you today from the “Once-A-Month-Cooking: Family Favorites” book that we are giving away! The allergy consultant for this book was Lori Baird from Eating Allergy Free. Lori has Celiac, in addition to a host of other food allergies. Lori demonstrates how easy this recipe is in the video below.
Here is the recipe for this amazing soup:
VEGAN CREAMY TOMATO SOUP * Serves 4 in 45 minutes
1 tablespoon extra virgin olive oil
1 14.5 oz. can unsalted white beans, rinse and drain
1/4 cup onion, ,finely chopped
1 teaspoon dried tarragon crushed
1 large clove garlic, minced
1 tablespoon lemon juice
1/2 teaspoon lemon zest
1/4 cup shredded carrot
1/4 teaspoon fresh cracked black pepper
2 14.5 oz. cans unsalted, diced tomatoes, undrained
Tip: If you do not have lemon on hand, use 1 teaspoon distilled vinegar or rice vinegar.
HEAT oil in large stock pot on medium high heat.
SAUTE onion with 1/8 teaspoon of salt until tender, but not brown; for 1-2 minutes.
STIR in garlic.
ADD carrots. Sauté vegetables until tender for 1-2 minutes; stirring occasionally.
STIR in tomatoes, beans, and tarragon; bring to boil.
TURN heat to low and simmer for ½ hour; stirring occasionally.
ADD lemon juice, zest, cracked black pepper, and 1/8 teaspoon of salt.
PUREE until smooth.
ENJOY soup hot or cold!
Serving suggestions: Try this with a pinch of cayenne and stir in some fresh finely chopped spinach or watercress before serving.
This recipe is free from: Gluten Wheat Lactose Casein Dairy Soy Yeast Corn Egg Nuts Seafood and Shellfish. Also is low in sodium and no add sugar.