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Gluten Dairy-free Tomato Soup
Ingredients
- 1 tablespoons canola oil (or oil of choice)
- 1/2 cup diced onion
- 1 stick celery, chopped
- 1 medium carrot, chopped
- 1 clove garlic, chopped
- 1 28 fl. oz (796 ml) tin diced tomatoes, no salt added
- 1 medium potato, peeled and diced
- 1 1/2 cups gluten-free vegetable stock (chicken stock can be substituted)
- 1 1/2 - 2 teaspoons salt (less if your diced tomatoes contain salt)
- 1 teaspoon dry parsley (or 1 tablespoon fresh)
- 1 teaspoon granulated sugar
- 1/2 teaspoon ground black pepper
Directions
- In a large pot over medium heat, saute the onion, celery, carrot, and garlic in the oil until tender, about 10 minutes.
- Add the remaining ingredients and bring to a boil. Reduce heat and simmer until vegetables are tender, about 20 minutes.
- Use an immersion blender to puree the mixture until smooth, or ladle a small amount into a blender and blend until smooth. If you are using a blender or food processor, only work with small amounts of soup at a time. Too much hot liquid in your blender may cause the top to blow off while blending. That's a horrible mess to clean up.
- Serve with gluten-free croutons, or gluten-free grilled cheese sticks. Enjoy!
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