Gluten Free Tomato Soup
by: claire cary
This is the BEST gluten free tomato soup recipe. It's flavorful, creamy and made with pantry staple ingredients you probably already have on hand. It takes about 30 minutes to make and is delicious served with a homemade grilled cheese.
Equipment
Ingredients
- 3 tablespoons unsalted butter
- 2 small yellow onions diced
- 1 tablespoon minced garlic
- 2 28 ounce cans crushed tomatoes
- 2 cups chicken or veggie broth
- ¼ cup fresh basil plus more for garnish
- 2 ½ teaspoons brown sugar
- 1 teaspoon salt or more, to taste
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes or more, to taste
- ½ cup heavy cream
- ⅓ cup grated parmesan cheese
Instructions
- Heat a large dutch oven or pot on the stove over medium heat.
- Add the butter and let melt, then add in the diced onion.
- Saute for about 5-7 minutes or until they are transluscent.
- Add in the garlic and saute an additional 1-2 minutes.
- Add in all remaining ingredients and reduce the heat to low. Let simmer for about 10 minutes.
- Use an immersion blender or transfer to a regular blender and puree until completely smooth. I love using an immersion blender for the convenience, but I do think you get a much smoother texture using an actual blender.
- After you blend, stir in the parmesan. Taste and adjust flavors as desired. Garnish with some heavy cream, basil, red pepper and serve with grilled cheese if desired. Enjoy!
Notes
Canned diced tomatoes will also work since we're blending the soup anyway!
The “croutons” are just a regular grilled cheese cut into small squares - nothing fancy!
Serving: 1cup / Calories: 275kcal / Carbohydrates: 20g / Protein: 6g / Fat: 13g / Sodium: 450mg
