Monday, November 18, 2013

Homemade Tomato Soup (GF, V)

Baby it's cold outside!  Well, maybe not that cold here, but maybe where you are it is!  :)  One of the best meals for lunch or a quick dinner is good old tomato soup and grilled cheese.  I know it's one my family's favorites. 
A good friend of mine follows a vegan diet and when she would be coming over I was terrible at trying to figure out what to make.  Then she had my hubby and I over and made this soup.  Then it was like everything clicked.  Changing food to be vegan or gluten free doesn't have to be that hard.  You don't have to stop eating everything you've always loved, you just have to be willing to change a few ingredients a bit.  Now, I change everything!  Shhh, just don't tell my husband and kids!
I still make regular grilled cheese sandwiches for my family.  For me, I make a "kind of" quesadilla.  I use corn tortillas and I like provolone cheese for these.  Butter the outsides of the tortillas and cook until lightly browned, flip and do the same on the other side.  I cut them into quarters.  They make perfect dippers!
What are some of you favorite food that you enjoy but are afraid to change?  Give it shot!  You might like it better.

Tomato Soup

-Saute in 1/4 cup of evoo or butter:
1 medium onion, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
1 clove minced garlic
-Add: 1/4 cup flour (all purpose or GF flour blend), stir until dissolved
-Stir in:  1 bay leaf
1/2 tsp red pepper flake
1 tsp salt
1/2 tsp pepper
2 28oz cans of crusted tomatoes
1-2 T brown sugar or honey
-Bring to a boil, lower heat and simmer 30 minutes
-Remove and discard bay leaf
-In small batches pour soup into a food processor or blender and puree until smooth (you may want to let cool slightly before doing this so it doesn't splatter everywhere)
-Return to pot and add: 1 cup soy creamer or 1/2 & 1/2
-If you'd like it a bit thinner add in some vegetable stock
-Season with additional salt, pepper and/or sugar/honey to taste

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