I just posted a recipe for tomato basil soup with Italian sausage in the recipes section here at ChefTalk. My brother and I have been trying to figure out a recipe for this since we love the soup at a restaurant not far from where I live, but they won't disclose any details about other than it has dairy in it. I went to the restaurant last night and believe we've not only come up with something very close, I think I may even like our version better. It's really easy, it's been a great winter soup, and goes great with grilled cheese sandwich (but, then when doesn't grilled cheese go well with some kind of tomato soup, right?).
Now, my brother is really interested in coming up with a version of the soup that he could can to have on hand when he didn't feel like cooking. (It's our understanding canning products with dairy in it is not a good idea . . . and even dangerous). Any how, I thought there may be some wise and wicked cooks and chefs here that would have suggestions for replacing the milk and cream. I know it will change the soup; however, I think a non-dairy alternative is possible.
I need to accomplish the following:
- Replace the liquid
- Thicken the base a bit
- Add the creamy flavor