Gluten-Free Tomato & Basil Soup Recipe
By: Gillian on July 13, 2011
This gluten-free tomato and basil soup recipe is very easy to make. Use the best ripe tomatoes you can find in the store or farmer’s market or, better yet, grow your own! The chopped basil really gives this soup a nice fresh flavor. Like many vegetable-based soups, this one can be portioned out into plastic freezer bags, frozen, and then re-heated when needed.
1 Tbs butter
2 Tbs vegetable oil
1 large carrot, peeled and grated
1 large onion sliced
4 large ripe tomatoes, peeled, seeded and diced
1/2 cup of chopped, fresh basil
3/4 tsp sugar
1 3/4 cups gluten-free chicken broth
Salt & white pepper
Over medium heat, add the butter and vegetable oil to a large saucepan. Add the carrot and onion; cook with stirring until the onion is transparent. Stir in the tomatoes, basil and sugar. Bring to a boil with stirring and then reduce to a simmer, covered for 10 minutes. Allow to cool slightly, and then pour into a food processor or blender and puree until smooth. Return to the saucepan and stir in the chicken broth. Re-heat to a simmer; adjust to taste with salt and white pepper.
6-8 servings
