Many of us miss the taste of the condensed soups we often had on cold days, or just as a nice lunch. Those condensed versions nearly always contain gluten as a part of the thickening agent. Tomato Soup in particular is one that many miss.
I had an abundance of tomatoes come into my kitchen one day, so I decided to experiment and make a gluten free soup that tastes like the brand most of us remember.
I think this recipe is as close as you can get.
3 (15-oz each) cans navy beans*, drained
2 cups water
1 med onion, chopped
1 stalk celery, chopped
2 tsp instant beef bouillon granules
1/2 tsp dried basil, crushed
1 bay leaf
2 cups milk
1 jar (8-oz) pasteurized process cheese spread
minced fresh parsley for garnish, optional
Melt butter in a large saucepan over low heat. Add the onion slices to the butter. Cover the saucepan and cook over low heat for 20 minutes or until the onion is lightly browned, stirring occasionally. Add water, bouillon granules, and Worcestershire sauce stirring well. Cover and bring to a boil. Reduce heat and simmer 10 minutes. Serve hot with seasoned croutons and Parmesan cheese, if desired.
1 pkg (10-oz) frozen mixed vegetables, thawed
1 small onion, diced
2 tbsp flour
1 tsp Italian seasoning blend
1/4 tsp salt
1/8 tsp pepper
1tsp chicken-flavored bouillon granules
1 cup water
1 cup fat-free milk
1/4 cup shredded low-fat process American cheese
2 tsp Dijon mustard
Once the white sauce is incorporated into your tomato blend, keep it simmering. Allow it to thicken until it reaches your desired consistency. Adjust the level of sugar or salt to your own taste, and serve.
This gluten free tomato soup freezes well, and can be used in individual portions for lunches. It will hold in the freezer for at least six weeks. The quick and easy version of this soup recipe is available below
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