Cooking and Serving: 35 minutes | 8 cups soup
Ingredients
Tips for making a delicious gluten free tomato soup | Serving gluten free tomato soup | How to store leftover gf tomato soup for later
Description
Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes | Servings: 8 cups soup
Ingredients
Tips for making a delicious gluten free tomato soup
Serving gluten free tomato soup
How to store leftover gf tomato soup for later
Gluten free tomato soup: substitutes
Homemade Gluten Free Tomato Soup Recipe | Rich and Dairy Free Too
Onion – Peeled and grated onion is what gives this soup a lot of its umami
Carrots – Grated carrots add lots of natural savory flavor and plenty of
Potatoes – Grated and cooked potatoes provide a lot of body, some sweetness,
Olive oil – We cook all the vegetables in a really nice flavored extra virgin
Garlic – You don’t actually have to flavor the oil and peeled garlic cloves in it. Sometimes I use the jarred minced garlic
Salt and pepper – Salt brightens the flavor of your tomato soup, and pepper
Oregano – Dried oregano adds a ton of strongly aromatic, earthy flavor,
Tomato paste – I use at least 4 tablespoons of tomato paste in this soup,
Tomato puree – My favorite brand of canned tomato puree is Cento, and I use
Stock – I usually use Pacific brand organic chicken stock in this recipe (and
Coconut cream – If you love a creamier soup, or you taste it and you’d prefer
The classic side for tomato soup, and the one that you see in these photos,
Our buttery gluten free drop biscuits
For a heartier texture, try serving a big slice of gluten free cornbread
For some crunch, try serving with a batch of cheesy gluten free goldfish
Large, heavy bottom saucepan
1 medium yellow onion, peeled
2 large carrots, peeled
2 large roasting potatoes, peeled
3 tablespoons (42 g) extra virgin olive oil
3 cloves garlic, crushed whole and peeled (optional)
1 ½ teaspoons kosher salt
⅛ teaspoon freshly ground black pepper
2 tablespoons dried oregano
4 tablespoons tomato paste
2 cups (16 fluid ounces) vegetable or chicken stock
1 28- ounce can tomato puree, (or whole peeled tomatoes)
¼ cup canned coconut cream, at room temperature (optional)
Instructions
Set the vegetables aside
In a large, heavy-bottom saucepan, heat the olive oil over medium-low heat.
for about 1 minute or until it begins to ripple.
Add the (optional) garlic cloves to the oil. Cook for about 1 minute,.
stirring frequently, until the garlic is browned and fragrant. Remove the.
garlic cloves and dispose of them.
To the fragrant hot oil, add the grated onion, carrots, potatoes, salt,.
pepper, oregano, and tomato paste, and stir to combine.
Cook the vegetables, stirring occasionally to prevent burning, until the.
vegetables are very soft, the onions are translucent, and everything is very.
fragrant (about 8 minutes).
For the softest vegetables, reduce the heat to low, cover the pan and cook.
for another 2 minutes, undisturbed.
Remove the saucepan from the heat, and transfer the cooked vegetables and oil.
to a blender (if it’s a small blender, transfer one half at a time) and allow.
to cool until no longer hot to the touch.
Add as much of the stock as necessary to allow the vegetables to be blended.
fully. Puree the vegetables in the blender until very smooth.
Return the pureed vegetables to the saucepan. If you are using whole, peeled.
canned tomatoes, blend them into a puree now.
Add the tomato puree and the remaining stock to the saucepan, and stir to.
Add the optional coconut cream and stir to combine fully.
Heat the mixture, stirring frequently to prevent it from bubbling over, until.
warmed throughout. Serve immediately.
Set the vegetables aside
In a large, heavy-bottom saucepan, heat the olive oil over medium-low heat.
for about 1 minute or until it begins to ripple.
Add the (optional) garlic cloves to the oil. Cook for about 1 minute,.
stirring frequently, until the garlic is browned and fragrant. Remove the.
garlic cloves and dispose of them.
To the fragrant hot oil, add the grated onion, carrots, potatoes, salt,.
pepper, oregano, and tomato paste, and stir to combine.
Cook the vegetables, stirring occasionally to prevent burning, until the.
vegetables are very soft, the onions are translucent, and everything is very.
fragrant (about 8 minutes).
For the softest vegetables, reduce the heat to low, cover the pan and cook.
for another 2 minutes, undisturbed.
Remove the saucepan from the heat, and transfer the cooked vegetables and oil.
to a blender (if it’s a small blender, transfer one half at a time) and allow.
to cool until no longer hot to the touch.
Add as much of the stock as necessary to allow the vegetables to be blended.
fully. Puree the vegetables in the blender until very smooth.
Return the pureed vegetables to the saucepan. If you are using whole, peeled.
canned tomatoes, blend them into a puree now.
Add the tomato puree and the remaining stock to the saucepan, and stir to.
Add the optional coconut cream and stir to combine fully.
Heat the mixture, stirring frequently to prevent it from bubbling over, until.
warmed throughout. Serve immediately.