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Your Allergy Chefs Allergy Friendly Tomato Soup Recipe|Gluten Free Tomato Soup Recipe
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Healthy and Roasted Tomato Soup from Your Allergy Chefs

Roasted Tomato Soup

Yield 4 Servings

Free of: gluten and top 8 allergens.

Tomato soup remains one of the top sellers at the supermarket, right up there with chicken noodle. With most canned soups fully charged with sodium, try this delicious and simple soup which is sure to be a favorite!

Ingredients

2 (28-ounce) cans whole tomatoes packed in juice, drained and juice reserved

1 tbsp olive oil

1-1/4 tsp salt, divided

pinch + 1/4 tsp black pepper, divided

1 tbsp dairy-free, soy-free margarine, such as Earth Balance buttery sticks

1 cup diced yellow onion

2 tsp minced garlic

2 tbsp garbanzo bean flour (see recipe note)

1 tbsp tomato paste

1-1/2 cups low-sodium vegetable broth

1 tbsp granulated sugar

Dash (1/8 tsp) celery seed

1/4 cup thinly sliced fresh basil

Instructions

  1. Preheat oven to 425-degrees F. Place a fine mesh strainer over a large bowl. Pour the tomatoes in the strainer, allowing their juices to collect in the bowl. Cut tomatoes in half, removing seeds and allowing juices to drip into bowl. Using the back of a spoon, press juices through strainer. Reserve 3 cups of juice. If you are a little shy, add vegetable broth to make 3 cups.
  2. Toss tomatoes in a medium bowl with olive oil, pinch of salt and pinch of pepper. Spread onto a baking pan lined with foil. Place in oven and roast for 35-40 minutes.
  3. In a large nonreactive saucepan, melt margarine over medium-low heat. Add onions and pinch of salt and cook gently, stirring occasionally, until soft and translucent but not browned, about 10 minutes. Add garlic and cook 1 minute.
  4. Add flour and stir to coat onions; do not allow to brown. Add tomato paste. 
  5. Stir in the roasted tomatoes and their reserved juices, broth, sugar, 1 teaspoon salt, celery seed and 1/4 teaspoon pepper. Increase heat to medium. Bring to a gentle simmer. Cook uncovered, for 20-30 minutes, scraping the bottom of saucepan frequently. The soup will thicken.
  6. Remove from heat and puree using an immersion blender, or allow to cool slightly and puree in batches in a stand blender.
  7. Serve, garnished with basil.

Notes

Garbanzo bean flour is also known as chickpea flour, cici flour, besan flour and gram flour.

Courses Soups & Salads

Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/roasted-tomato-soup/