This article was originally published on The Paleo Penguin on June 18, 2019. The recipe is available on the original site.
As a kid, I used to visit my grandparents a lot. My grandma used to make a cream of tomato soup that was amazing. My grandpa and I enjoyed doing a lot of things together and eating grandma’s cream of tomato soup was one of them.
When I grew up, I learned to make it myself and once I developed food allergies I decided to adapt this old school recipe to something I could still enjoy. For the record, if you make it with full fat milk or whipped cream, it tastes amazing too.
I am allergic to eggs, beans, most nuts, dairy, gluten and wheat. This is one of the reasons I follow a paleo food lifestyle because I don’t really have a choice. Went paleo back in January of this year when I completed the Whole30 challenge, minus the eggs of course.
Due to my egg allergy, chicken noodle soup is always out of the question. The noodles are always made from eggs. Last year while shopping in the states, my mum found a chicken noodle soup that was made with rice noodles. I was super excited to try it and sadly, it was disgusting.
There are only a few brands of pre-made soups that I can have. Mostly I enjoy them out of convenience. When you have to cook almost everything you eat in your life, having something quick and easy becomes a luxury that only people with special diets, food intolerance or allergies would understand.
This vegan soup is quick and easy to make, plus besides being dairy free, it is gluten free too! That is an added bonus for some of you. I hope you enjoy it and I dedicate this post to my grandmother who passed away this year on May 5, 2019. I hope it brings you as much joy as it does me.
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