Creamy Dairy Free Tomato Soup

Cooking Tips:

1. Make homemade stock- it is really a game changer, just throw all of your scraps in a pot cover with water and simmer for 30-45 minutes.
2. Roast the vegetables you are using before you puree the soup. This adds so much flavor. If the recipe asks you to sweat the vegetables take 1/2 the vegetables and roast them with salt and pepper the other half sweat like the recipe calls for.
3. Flavor boosters- parmesan cheese rinds and  toasted spices. I love to add rinds into the soups and let them cook with the base and when ready to serve I pull it out.
4. Brown or sear the protein you are using - this adds that delicious crust and also helps the meat from drying out
5. Mix up textures - add beans, grains, crunchy slaw for topping or herby breadcrumbs
6. Add a ton of fresh herbs and salt throughout the cooking process.
7. Finish with a splash of acid - lemon juice your favorite vinegar etc. This just really brings out the flavors but wait to do this until the end of cooking!
8. Add creaminess without cream - use coconut milk, puree the soup in the high speed blender, add a dollop of yogurt at serving.
9. Don’t boil it to death - cook it low and slow
10. Finally make enough to freeze - I personally think soup tastes better the next day and I love to freeze it so you can savor the flavors of seasons all year around!