rockinthemomrole

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Gluten Free Cream of Tomato Soup

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As I’ve said in a previous blog, I am going to feature other bloggers once in awhile. This time its my  dear friend Laurie over at The Frugal Farmer . I am posting the recipe for  a soup I made for her, which she recently requested. It honestly is one of the best tomato soups I’ve ever made, and the only recipe I now use.

Yes, it is a little putzy, but it is well worth the effort. I double the recipe and freeze half before adding the cream. It’s then easy to defrost, reheat and add the cream and brandy. (I use brandy, but you can use sherry if you prefer)

The original recipe is not gluten free, but I have modified it to be gluten free by using my gluten free Artisan Flour Blend by Pamela’s. If you are not gluten intolerant, just use all-purpose flour.

Cream of Tomato Soup- Gluten Free.

2 (28oz) cans whole tomatoes packed in juice, drained reserving 3 cups of the liquid. Put a strainer over a bowl to catch the seeds and keep the juice, and carefully open the tomatoes, pushing out the seeds and juice.

1.5 tbsp dark brown sugar

4 tbsp unsalted butter

4 shallots, minced

1 tbsp tomato paste

pinch of allspice

2 tbsp gluten free all-purpose flour

1.75 cups low-sodium chicken broth

1/2 cup heavy cream

2 tbsp brandy or sherry

salt and cayenne pepper to taste.

Preheat your oven to 425deg, line a rimmed baking sheet with foil and place the seeded tomatoes in a single layer on it, sprinkle with the brown sugar and bake in the oven for about 30 minutes until they are beginning to color and the juices have evaporated. Peel the tomatoes off the foil and set aside.

Melt the butter in a large saucepan over a medium heat, add the shallots, tomato paste and allspice. Lower the heat to low, and cook, stirring often, until the shallots soften (about 5-10 min). Add the flour and stir to combine, cook about 30 sec. Whisking constantly, add the chicken broth, reserved tomato juice and the roasted tomatoes. Cover the pot, increase the heat to medium and simmer until the flavors marry, about 10 minutes.

Strain the soup in to a bowl. Place the solids in a blender, add about a cup of the liquid and puree until smooth. Add this back to the rest of the liquid, and put back in the sauce pan. (Rinse or wipe out to ensure no chunky bits are left behind)

[soup can be frozen at this point]

Add the cream and brandy, season to taste and enjoy! (do not boil the soup once you have added the cream. To reheat, bring to a simmer, then serve)

Below is a photo of the leftovers from a reunion Christmas cookie decorating party for my oldest and her high school friends. I have not made this soup in awhile, so I don’t have a current photo. My apologies.

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4 thoughts on “Gluten Free Cream of Tomato Soup

  1. Thanks, Michelle! I’m so excited to share this with my friend and to make it myself. I’ve never been a fan of tomato soups, but this one is delish!

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  2. A friend of mine is having a tea party next month and one of the attendees is Gluten intolerant…so I am going to try this…..maybe she will let me bring the soup 🙂

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    • Karen, just remember for it to be gluten free, buy a gluten free flour. Pamelas makes a small bag of the artisan flour as well as the larger bag. You can probably substitute a sweet white rice flour (its more ‘sticky’ and better for roux) if you cannot find that brand. There are other ‘all-purpose’ GF flours, i dont think I would use bobs red mill however, it has a strong flavor to it, and i’ve found the king arthur brand to be a bit gritty. Good luck, I know they will love this. It keeps hot well in a crock pot on the low setting for entertaining.

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