Gluten free Tomato Soup
An easy recipe for gluten-free tomato soup. This soup is made with only a few simple ingredients. The recipe also has a dairy-free and vegan option.
Ingredients
- 793g can tomato puree
- 793g can tomato sauce
- 170g can tomato paste
- 2 cups broth (chicken or vegetable),
- 1 cup milk, Dairy-free use unsweetened almond milk.
- 1/3 cup Glutagon all-purpose gluten-free flour,
- 2 teaspoons salt
- 1/2 teaspoon garlic powder
- 3 tablespoons onion powder
- 2 tablespoons brown sugar
Instructions
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Pour the tomato puree, sauce, tomato paste, and chicken broth into a large pot. Stir together until fully combined and cook over medium heat.
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In a measuring cup or small bowl whisk together the milk and gluten-free flour until fully combined. Pour the milk mixture into the tomato mixture and stir together until fully combined.
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Add the salt, garlic powder, onion powder, and brown sugar to the soup and stir until combined. Cook over medium heat for 10-15 minutes, or until the soup thickens.
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Serve warm and enjoy!
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Store leftovers in an airtight container in the refrigerator.
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Reheat the soup in the microwave or on the stovetop.
Notes
- The soup can be frozen. Allow the soup to completely cool at room temperature or in the refrigerator. Place in a freezer-safe container, and store it in the freezer for up to six months.
- Thaw the soup overnight in the refrigerator and then reheat. When reheating, make sure to stir the soup to combine any milk that may have separated in the freezing.
- If you are batch cooking, you can make the soup and skip the milk mixture. You can add the milk mixture when you are reheating the soup.