This is the comforting, creamy (cream-less), homemade soup you’ve been looking for. The secret? Roasting your veggies for an hour before blending them into submission and letting the flavors simmer. It’s so simple and it’s the perfect weekend recipe that you can enjoy all week long and freeze for leftovers. Serve with cheese sticks, grilled cheese, or in my case, dairy-free cheese quesadilla and enjoy!
I use a hodgepodge of tomatoes because it’s a great way to go through any and all tomatoes you have from the garden. You do want a majority of the tomatoes to be Roma. Cut your veggies, sprinkle olive oil and S&P over the veggies, give it a toss, and pop it in the oven.
Pop the veggies & basil in the Ninja and give ’em a spin. Transfer into the soup-maker-extraordinaire, your dutch oven! Add remaining ingredients and let simmer at least 20 minutes. The longer it sits, the better it gets!
Here is some great information if you are in the process of selecting a high-powered blender:
Vitamix 5200 Series Blender
This powerful blender is perfect for whipping up smoothies, soups, dips, sauces, and more. Its 2.2 horsepower motor is strong enough to pulverize even the most stubborn ingredients like nuts, seeds, and ice cubes. Plus, its 64-ounce container is big enough to accommodate larger batches of food with ease. With its 10 variable speeds, you can adjust your blending power as needed to achieve just the right consistency every time.
NutriBullet Pro 900 Series Blender
The NutriBullet Pro 900 has a 900 watt motor that makes quick work of blending everything from fruits and vegetables to nuts and seeds. The 8 piece set comes with two cups (24 ounces each) for making large batches in one go with minimal effort. It also features an easy-to-use extractor blade that unlocks all the nutrients from your food so you get maximum nutrition from every ingredient. The powerful motor creates an ultra fine puree that’s perfect for smoothies or shakes!
Ninja Professional Blender (BL660)
This efficient blender has a 1100 watt motor and a 72 ounce pitcher that’s perfect for large batches of soup or other dishes requiring multiple servings at once. It features three convenient settings—crush ice, blend/puree, and auto iQ—so you can easily adjust your blending power according to what you’re making. Plus, its blades are sharp enough to chop through even the toughest ingredients like nuts and frozen fruit without any problems!
The most common dairy-free milk alternatives are soy milk, almond milk, coconut milk, oat milk, cashew milk, flaxseed milk, and hemp seed milk. All of these options are great for baking and making smoothies. Depending on the recipe, some of these milks may be a better option than others. Soymilk is perfect for savory dishes while almond or coconut milks work best for sweet treats like cakes or muffins. Oatmilk has a creamy texture that makes it great for coffee drinks or sauces whereas cashew or flaxseed milks have thicker textures that make them ideal for creamier desserts like puddings and custards. Hemp seed milk also has a thick consistency but offers more protein than other dairy-free milks.
When cooking with dairy free milks, it’s important to remember that not all substitutes are created equal. Different types of milks have different consistencies (for example, soy is thinner than almond), so make sure to read the recipe carefully before selecting one particular type of dairy-free substitute over another. Also keep in mind that certain recipes may require additional ingredients like xanthan gum or agar agar powder to help bind the ingredients together when using dairy-free substitutes instead of regular cow’s milk. Additionally, you should always double check labels because some milks contain additives such as sugar which can affect the outcome of your dish if not accounted for in the recipe.