Tomato Soup
I’m back! My daughter is six months old today and I’m marking the occasion by getting back to my blog! Since I still have to do most of my cooking with a baby on my hip, I can’t promise any consistency to my posts, but I will try my hardest to share a new recipe at least once a week, if not more, so please keep checking in or just subscribe to Glutenholics Anonymous!
It’s nearly impossible to find a gluten-free tomato soup at a standard grocery store…but all the ingredients for my quick and easy homemade version are probably already in your pantry! And this post comes just in time for winter, when a warm, hearty, silky soup is just the ticket for a rainy day. You can make this recipe even easier by omitting the flour and olive oil, but I added the step because my husband requested a thicker soup for dunking his grilled cheese sandwich. The final product is way better than the canned stuff!
For the marinara sauce, choose your favorite, good-quality brand because this basically determines the flavor of the soup!
Tomato Soup
(About Four 1-cup Servings)
1 T. olive oil
2 T. rice flour
1 can (about 1 ¾ C.) GF chicken broth (such as Swanson’s Natural Goodness)
3 C. GF marinara sauce, pureed until smooth
1 tsp. garlic powder
1 tsp. onion powder
Salt and Pepper, to taste
In a medium pot over medium-low heat, stir the flour and oil into a paste, then whisk in the chicken broth a little at a time (to prevent lumps) until fully incorporated and smooth. Add the pureed marinara sauce and seasoning. Increase the heat to medium-high and bring to a bubble, stirring occasionally. Serve with a dollop of crème fresh and fresh basil, if desired.
I think it’s easiest (and less clean-up) to use a hand blender to puree the marinara sauce, but you could try a regular blender or food processor as well!