A really quick and creamy tomato soup that is free of both gluten and dairy. The potato helps to give it a creamy texture without the use of dairy. If dairy is not an issue with you, feel free to add 1/3 cup heavy whipping cream after blending for an even creamier soup.
Author: Jeanine Friesen
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!
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2013/09/creamy-gluten-free-and-dairy-free-tomato-soup.html