Homemade Gluten-Free, Dairy-Free Panera Bread Tomato Soup

Serves 6

5 tablespoons Olive Oil
1/2 cup chopped Onion
4 tablespoons Arrowroot
4 cups Dairy-Free Milk
1 Bay Leaf
1 1/2 tsp. Agave Nectar
1 1/2 teaspoons Celtic Sea Salt
1/2 teaspoon Baking Soda (adding baking soda to the tomatoes keeps the milk from curdling)
3 cups Tomatoes, chopped (fresh or canned)

  • Heat the olive oil in a soup pot over medium heat.
  • Add the onion and saute until the onion is softened but not browned.
  • Sprinkle the arrowroot over the olive oil/onion mixture and continue to stir and cook for 1 to 2 minutes.
  • Slowly add the milk, bay leaf, sugar, and salt and continue to cook and stir until slightly thickened.
  • Stir the baking soda into the tomatoes.
  • Add the tomatoes to the milk, and bring just to a simmer.
  • Remove from the heat and put through a strainer.
  • Taste and correct seasonings.
  • Reheat before serving.