Burgoo is a great comfort food restaurant in Vancouver. They don’t have a lot of dairy-free options, so I tend to eat the tomato soup – which is the best tomato soup I’ve ever had! I found this tomato soup recipe recently and omitted the milk to make it a dairy-free tomato soup. I think it may be as good as the one I had at Burgoo; it is flavourful, and full of healthy ingredients. It is also really easy to make, and freezes well.
What you need:
1 tablespoon olive oil
about 1 cup diced carrots
about 1/2 cup diced celery
about 2 cups diced zucchini (skin on)
1 large yellow onion, diced
5 cloves garlic, minced
1 tablespoon fresh thyme leaves, rubbed off the stems
2 bay leaves
salt and red pepper flakes to taste
about 4 cups (2 28-ounce cans) crushed Italian tomatoes
4 cups chicken (or vegetable) broth
What you do:
- Heat the olive oil in a large pot. Add the carrots, celery, zucchini and onion. Saute for 10-12 minutes, until the onion is very soft and the zucchini has cooked through. Add the garlic and stir for one minute.
- Add the thyme, bay leaves, red pepper flakes, tomatoes and chicken stock. Bring to a simmer and cook for about 30 minutes, until the carrots are very soft.
- Remove from the heat, and take the bay leaves out. Blend the soup in a blender or with an immersion blender until smooth. Add salt to taste.
Enjoy it hot! And I can imagine it is awesome with a grilled cheese sandwich, but this theory is yet untested.