It is starting to look like I will be making a lot of soups over the next few months. Homemade Gluten-Free Tomato Soup is perhaps one of my favorites because it reminds me of my school years. Of course during the days we were in class we always had enough to eat. In fact we were required to eat some of everything we cooked. The days when there were no classes was the challenge. Money was in short supply and for meals eaten at home, we always looked for the most inexpensive but filling foods available. One meal that was very popular was tomato soup with grilled cheese sandwiches. Today I usually forgo the grilled cheese and replace it with some rye bread or a Sourdough baguette. I’m trying to cut back on the cheese a little and dunking a piece of sourdough into tomato soup is just as filling. The hardest part is finding a gluten free sourdough baguette. I can find the gluten free baguettes at my local grocery store once in a while but they are so expensive that it is a special treat. I do have a good recipe for making sourdough bread and I will share it with you as soon as I start baking again.
- 2 cups of gluten-free chicken stock
- 3-4 large tomatoes (equaling 3 cups) of peeled, seeded and diced
- 4 garlic cloves, minced
- 1 onion, chopped
- ½ tsp. of oregano
- ⅛ tsp. of marjoram
- ¼ cup of fresh basil, chopped
- Sea Salt and freshly ground pepper
- In a large pot, add the tomatoes, garlic cloves, onion, oregano, marjoram, and fresh basil. Next, add the gluten-free chicken stock
- Mix everything together.
- Bring the items to a boil in the pot
- Reduce the heat to low and simmer for 30 minutes
- Remove from the heat and.allow the soup to cool for a few minutes.
- Once it has cooled some, blend the mixture a little at a time in a food blender,
- When it is all blended return it to the pot, and warm it up before serving.
Often on a chilly day I will sip this soup from a cup while working on the computer, in place of hot coffee.
One of the side effects of living a gluten free lifestyle is that you do a lot of your own cooking from scratch. This is really a much healthier way to eat and once you get into the practice of cooking your meals it actually becomes very gratifying.
Chefs Note: If you wish to have the soup a little creamy you can add a cup of soy milk or rice milk when you reheat the soup. I do this with Gluten-Free Tomato Soup and some of the other soups I will be sharing with you this winter. Of course heavy cream is also an option as it is gluten free but it also will pack on the calories if that is a concern of yours.
Today is Meatless Monday so how about a nice bowl of homemade Gluten-Free Tomato soup for lunch.