Thanks to Lactaid for sending me a coupon for a free lactose-free product.
As I was watched Michelle D'Arabian making chicken with a lactose-free creamy mushroom sauce on the Today Show, I thought about how well Lactaid would work in Cream of Mushroom Soup. Which made me want soup. Especially since we've been having having summer thunderstorms and rain always makes me crave soup. I was out of mushrooms, so I started foraging through my fridge and discovered tomatoes. I hadn't eaten tomato soup in a long time and I don't think my oldest son has ever had it, so I decided to make a lactose-free version of my Tomato and Herb Soup.
My oldest son is lactose intolerant, so we have avoided dairy in his diet since he was 2 years old. A year ago, he went gluten-free and started taking a really good probiotic. One of the unexpected consequences of that dietary change is that on the few occasions when he was accidentally exposed to dairy, he no longer had violent reactions to it. So after many years of only drinking rice milk or almond milk, we decided to try adding lactose-free dairy back into his diet.
I like adding oregano, basil, thyme, and rosemary to create a very flavorful tomato soup. The recipe calls for dried herbs, so double the amounts if you use fresh herbs.
My kids loved it! They said all of the spices made it taste like pizza and thought I should rename it pizza soup. They also accused me of holding out on them because I had never made it for them before, but tomato soup is one of those recipes that wouldn't have tasted the same with a milk substitute. And I hate to make something for the family if one of my kids can't eat it. Now that we know my son can handle Lactaid, I will use it in recipes that really seem to need milk instead of avoiding them.
- 1 tablespoon olive oil
- ½ cup onion, diced
- 1 tablespoon corn starch (or 2 tablespoons all-purpose flour)
- 1 teaspoon oregano
- 1 teaspoon basil
- ½ teaspoon thyme
- ½ teaspoon garlic powder
- ¼ teaspoon rosemary, crushed
- 2 cups LACTAID® milk (or milk)
- 2 cups diced tomatoes
- 1 cup tomato sauce
- 1 tablespoon sugar
- In a medium saucepan, heat olive oil and saute onions until golden, about 5 minutes.
- Add cornstarch and spices. Stir until cornstarch is absorbed and lump-free.
- Slowly add milk or LACTAID® milk, stirring constantly. Add tomatoes, tomato sauce, and sugar. Heat just to boiling. Simmer for 5 minutes.
- Use an immersion blender or carefully ladle the soup into a blender and blend until the soup is smooth and creamy.
Visit Lactaid's website for more lactose-free recipes or just try replacing milk with Lactaid in your favorite recipes.
This post and giveaway are sponsored by Lactaid and The Motherhood.
Joy@Yesterfood says
Alea, “Pizza Soup” sounds fantastic! I love all the herbs you used. It’s a little cooler here today, too, so it just might be time for some soup! 🙂
April @ The 21st Century Housewife says
Your Tomato Soup sounds really wonderful – I love all those lovely herbs you have used. It’s great that you can use a product like LACTAID in it to make it suitable for those who can’t tolerate milk as well.
Nancy Singelyn says
This looks wonderful. I’m lactose intollerent as well so I’m always looking for good recipes without milk or using a milk substitute. Did you peel the tomatoes before dicing them?
Alea Milham says
No, I didn’t peel the tomatoes. Using the submersion blender or regular blender will make you soup very smooth without taking the time to remove the peels.