tomato soup

This tomato soup from Gluten-Free Mom has quickly become my favorite gluten-, dairy-, soy-free recipe. It’s easy to put together, makes the whole house smell good and is so flavorful! It is a bit on the spicy side, so I cut the basil and pepper in half this week for my girls, although I prefer it with the full amounts of both.

Ingredients

  • 3 T olive oil
  • 1 large white onion
  • 2 carrots
  • 3 garlic cloves
  • 2 cans of diced tomatoes (14.5 ounce)
  • 1 T tomato paste
  • 2 t sugar
  • 1 12 T dried basil
  • 3 cups gluten-free chicken broth
  • 14 cup almond milk
  • 1 T salt
  • 2 t pepper

Directions

  1. Chop carrots and onions and saute in olive oil in a large soup pot over medium-low heat. Cook until tender, about 10 minutes, while you prepare the rest of your ingredients
  2. Mince the garlic.
  3. Stir in tomatoes, tomato paste, garlic, sugar, basil, chicken stock, almond milk and salt and pepper and bring to a boil.
  4. Lower the heat and simmer for 30+ minutes.
  5. Use an immersion blender or food processor to blend the soup until smooth.
  6. Serve in bowls with spoons or in jars with straws!

Enjoy!

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