Chunky Tomato Basil Soup: Gluten & Dairy Free

Chunky Tomato Basil Soup: Gluten & Dairy Free

I LOVE days like these when the weather turns cool and the sun hides under clouds.  A break from the heat of summer.  Here is a doubly useful recipe as it warms up your insides on a cooler day as well as using the plethora of tomatoes that are in season now.  AND…my kids love it!

Helpful Tools

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A hand held blender & a food processor.

Ingredients

  • 1-2 Tablespoons olive oil
  • 1 large onion, chopped
  • 6 garlic cloves, minced
  • 2 carrots + cooked carrots and celery from making chicken broth OR 4 carrots & 2 celery stalks, chopped
  • 6 ounces tomato paste
  • 8 cups homemade broth
  • 10 tomatoes, chopped OR 56 oz of Muir Glen Fire Roasted Diced Tomatoes (yummy!)
  • ¼ cup of fresh basil, chopped, OR 2 T dried sweet basil
  • Salt & pepper to taste

Directions

  1. Heat oil in a large soup pot. Add chopped onions, uncooked carrots & garlic. Cook them until they soften up a bit, about 5 minutes.
  2. Add in all veggies, tomatoes, broth, tomato paste, basil, salt & pepper. (If you use store bought broth, you will not need as much salt.)  Bring to a boil. Allow to simmer for 20-25 minutes.
  3. Remove pot from stove. With a hand mixer, blend all contents together until the soup is the consistency you prefer. (We like it a little chunky!)

Serving size 1-2 cups. This recipe yields about 18 cups of soup.

Serve with grilled chesse sandwiches made with manchego cheese and gluten free bread.  Yummy!

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This soup FREEZES WELL in gallon sized zip lock bag after it has cooled to room temperature.

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LET ME KNOW WHAT YOU THINK!

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