As a child, my favourite soup was not one that my Mom had spent hours making, using herbs and vegetables that she had grown and harvested in her garden. Recipes passed down from her mother, who learned it from her mother. My favourite soup was the one that came from the red and white tin. Creamy tomato soup that perfectly paired with crisp salty crackers or a grilled cheese sandwich. Today, however, that red and white tin soup no longer loves me since wheat flour is the thickener used in that ready-in-5-minute soup. That doesn’t mean that I can’t enjoy a quick, delicious bowl of soup. Today’s version is a little more sophisticated, and a whole lot more healthy, than the soup that I had as a child. This Creamy Gluten Free and Dairy Free Tomato Soup is loaded with only the good things – like tomatoes, carrots, celery, onions – and none of the bad things – like wheat. This soup is also dairy free, getting it’s creaminess from the potato that is added to the mixture while it is cooking. If you do not require a dairy-free diet, feel free to add 1/3 cup heavy whipping cream (35% cream) after blending the soup, just don’t bring it back up to a boil once the cream has been added or it will curdle.
During the cool autumn months, and the cold winter months, warm soup is a welcome addition to any lunch kit. With the help of a stainless steel food jar, you can pack hot soup in the morning, and still have a nice hot meal at lunch time. These containers also work well for keeping reheated leftovers, like mashed potatoes with chicken, veggies and gravy (my favourite,) warm until lunch.
- 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
- 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!
Other gluten-free soups that would pack perfectly for lunch:
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