This fresh tomato soup is worth the small amount of extra work. It is very good with safe grilled cheese sandwiches, biscuits, or anything you desire.
Fresh Tomato Soup
6 cups chopped tomatoes (since they will be blended, they do not have to be small -
I cut cherry tomatoes in half)
3 cups chicken broth
3 tbsp dairy free margarine
3 tbsp flour
1 tsp salt
1 tsp sugar
1/2 tsp pepper
Place the tomatoes and broth in a soup pot over medium heat. Cook, stirring occasionally, for 20 minutes over a light boil. Use an immersion blender to blend until smooth. In a separate small saucepan, melt the margarine. Whisk in the flour. Add a little of the tomato mixture then whisk until smooth. Add the salt, sugar, and pepper then heat until thickened.
* If you don't have an immersion blender, you can allow the mixture to cool a little then blend in a regular blender.
My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 12 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.