Yields: about 6 cups Prep Time: 20 minutes Total Time: 45 minutes
Full of lycopene and rich tomato flavor, this gluten free soup satisfies even the pickiest eater! It’s simple enough with ingredients likely to be in the pantry and comes together quickly, pairing perfectly with a grilled cheese or hearty salad.
3 cups peeled and chopped tomatoes (I like Pomi brand)
1/2 cup diced white or yellow onion
1/2 cup diced carrot
1 teaspoon minced garlic
2 tablespoons olive oil
4 cups quality vegetable stock
2 teaspoons cane sugar
1 tablespoon fresh basil
1 teaspoon dried thyme
1 teaspoon fresh lemon juice
1 teaspoon salt
1/2 cup half and half
1. Sauté diced onions and carrots in 2 tablespoons of olive oil. After a few minutes, add in garlic.
2. After veggies are soft, (about 5 -7 minutes), add in peeled and chopped tomatoes, veggie stock, sugar, thyme, basil, lemon juice and salt. Bring to a boil and let cook for a few minutes.
3. Turn down heat to low and add in half and half (I pour the half and half into a glass measuring cup and slowly add a few tablespoons of the hot liquid to bring the milk up to temperature before pouring into the pot).
4. Using a handheld immersion blender (or carefully transfer to a separate blender), puree the soup until smooth. Do be careful of the hot liquid, especially if using a blender. The heat creates more pressure and can pop the lid if it gets too hot when blending.
5. Pour into individual bowls, top with Parmesan cheese, croutons, or even fresh basil. Enjoy (with warm crusty bread if you have it)!
When I first started my site, I did a recipe for a homemade roasted tomato soup and while I love the taste, it was a heck of a lot more work. I would roast home grown tomatoes, peel the roasted tomatoes, puree them and then sometimes even strain the seeds. Now, you could still do that and follow the above recipe. However, it is a bit more time consuming.
I really like the ready-to-go tomatoes packaged in a BPA free carton. (If you’re interested, you can find them here). With these tomatoes, this soup practically makes itself. Sautéing the veggies first with a bit of garlic really adds a depth of flavor, the carrots bringing natural sweetness.
I don’t use any flour, making this soup gluten free. I do use a bit of half and half, which can be subbed out for whole milk. However, I find it tastier to use a bit of quality full fat ingredients to give the impression of a decadent dish.
The kids all love tomato soup. It really is the one things they all agree on (for the time being, of course). I’m sure once I add it to the weekly routine, it will be given “the face”, and will join other perfectly good meals that get rejected for not being chocolate cake. I’m half kidding. There was a time that my four-year-old actually thought chocolate cake would qualify as a viable dinner option.
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