Wonderful Tomato Soup

Naturally, deliciously gluten free and

a real hit with the family.

• 3 T olive oil

• 1 large white onion

• 2 carrots, chopped

• 3 minced garlic cloves

• 5 large tomatoes chopped - if you do not have fresh tomatoes you can use 2 14.5 ounce cans of diced tomatoes

• 1 T tomato paste (freeze the leftover paste for later use)

• 2 t sugar

• 1 1/2  T dried basil or 1/4 cup chopped fresh basil

• 3 cups chicken broth Pacific Naturals is GF

• 1 T salt (or to taste - we always add a little more)

• 2 t pepper

• 1/4 cup heavy cream (or a casein free alternative such as almond milk)

Heat the olive oil in a large soup pot over medium low heat.  Saute the onions and carrots until tender,  about 10 minutes.

Add the garlic and cook for 1 minute.

Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt and pepper and stir well. 

Bring to a boil, lower heat and simmer uncovered for 30 minutes or until the tomatoes are very tender.

Process in a food processor to the desired consistency.  The right consistency is up to you - the Gluten Free Kid likes it chunkier, the Middle Child likes it smoother (this is her favorite soup). 

I get tired of washing the food processor, so I use a hand held stick blender to process it.  I actually love my Cuisinart SmartStick Hand Blender CSB-76   Be warned, you have to be very careful or you will have tomato soup splattered all over you kitchen.

Add the cream or the almond milk at this point. 

Since I am the only one who is casein free, I take out enough soup for me and add almond milk to it and then I add cream or whole milk to the rest of the soup.  My family has taste tested both and say they actually like it better with the almond milk - it was more flavorful.

Reheat as needed.

Serve with tostitos or if you are feeling really ambitious whip up some Chebe bread sticks.