Spring is here! At least it is officially if you are looking at the calendar but, if you are looking outside (here in the North at least), we still have snow on the ground.
So here I am with a recipe for Homemade Gluten-Free Tomato Soup, hoping that I can squeeze it in at the tail end of this cold weather season. (Secretly, I am praying this comes right at the end of this weather pattern and you have to file this recipe away for the fall… but we shall see!)
There is nothing like the smell of homemade soup simmering on the stove to warm up your soul and fill you with a little hope this Resurrection season- even if the flowers are still frozen in the snow.
For those of you who are not gluten-free, you may not realize that simple things like a can of Tomato Soup from the grocery store has gluten in it. Yep, hard to believe isn’t it?
Since gluten-allergies run in our family, I was forced to get a little creative since there are just some things that are hard to give up in cold weather … and grilled cheese with tomato soup is definitely one of them!
Homemade Tomato Soup
Gluten-Free, Dairy-Free, Sugar-Free
4 cup Chicken Broth
2 cans (14.5oz) Tomatoes, crushed or diced
1/4 tsp. Dried Basil
1/4 tsp. Oregano
1/2 tsp. Dried Garlic
1/4 tsp. Black Pepper
1/4-1/2 tsp. Salt (to taste)
2 medium Carrots, peeled and diced
1/2 medium Onion, diced
1/2 cup Water
2 Tbl. Tomato Paste
1 Tbl. Potato Starch (or Corn or Tapioca Starch)
Combine all ingredients except water, tomato paste & potato starch in a large pot. Simmer gently at medium-low heat for about 20 minutes. In a separate dish, whisk together water, tomato paste and potato starch. Add to the pot and simmer for 3-5 minutes until the soup thickens a bit. Turn the stove off and let the soup cool slightly. Carefully use an immersion blender or transfer to an upright blender to puree the soup. Return to the pot and heat to desired serving temperature.
I hope you enjoy!
Copyright 2016 Rebecca Recznik.