Over the last few months at FEI, the staff has been coming together on Thursdays to have a staff lunch to which we all contribute. We pick a theme, decide who is going to bring what, and prep it together on Thursday afternoons. It’s a really nice way to come together as a group. It’s something that builds a bigger feeling of community, brings us closer to our co-workers, and is a great place to bounce new ideas off of one another.

If you have a work environment that allows for this kind of environment, I highly recommend that you try it with your co-workers as well. This tomato soup recipe was actually what we ate for our first staff lunch.

This recipe comes from our founder, Emily Brown, who initially got it from her mother back home in Texas. I would have named this a “Texan Tomato Soup” if I wasn’t afraid that it would scare some of you away who have a disdain for spicy foods. Truly, it isn’t spicy at all, but it does have more seasoning than your typical tomato soup. Emily makes this soup for her daughters at home and for a few lucky staff members at FEI. Tomato soup recipes will often call for milk; and, many canned tomato soups contain wheat. This soup contains no dairy, wheat, or gluten. But, once you’ve had the soup, you won’t even miss them. It’s without exaggeration the best tomato soup that I’ve ever had. We hope you enjoy it too!

Emily’s Tomato Soup

Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 40 mins
Course Main Course
Cuisine American, Italian, Mediterranean
Servings 5 people


  • Dutch oven
  • Standard oven
  • Stove top


  • 2 lbs. Tomatoes
  • 2 White onions
  • 4 cloves Garlic
  • 2 Tbsp Oil
  • 2 1/2 cups Veggie broth
  • 1/4 cup Milk non-dairy
  • Italian seasoning (to taste)
  • Red pepper flakes (to taste)
  • Salt and pepper (to taste)


  • Pre-heat oven to 325°F.
  • Chop onions and tomatoes into quarters and place into Dutch oven with garlic.
  • Coat veggies and garlic with oil.
  • Season with a heavy pinch of salt and pepper.
  • Place covered Dutch oven inside oven, roasting veggies for 60 minutes.
  • Remove from oven and add veggie broth and Italian seasoning.
  • Use immersion blender to blend the roasted veggies and broth.
  • Simmer on stove on low for 30 minutes.
  • Stir in non-dairy milk, and cook until just warmed.
  • Season to taste with red pepper flakes, pepper, and salt. Enjoy!
Keyword allergen free, allergies, allergy free, allergy friendly, cooking, dairy free, food, food allergies, gluten free

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