homes Many of us miss the taste of the condensed soups we often had on cold days, or just as a nice lunch. Those condensed versions nearly always contain gluten as a part of the thickening agent. Tomato Soup in particular is one that many miss.
I had an abundance of tomatoes come into my kitchen one day, so I decided to experiment and make a gluten free soup that tastes like the brand most of us remember.
I think this recipe is as close as you can get.
juegos carreras Cream of Tomato Soup–List 1
2 1/2 cups water
8 cups chopped tomatoes
2 small bay leaves
1/4 teaspoon dried basil
1/8 teaspoon dried cloves
1/2 teaspoon dried parsley
1/4 teaspoon onion powder
real estate investing White Sauce–List 2
1/3 cup sweet rice flour
4 Tablespoons butter or 1/4 cup oil
3 cups milk or milk substitute
List 3
5 teaspoons sugar
1 teaspoon salt
1/8 teaspoon black pepper
In a stock pot or a large dutch oven combine the ingredients in the first list. Bring to a simmer and cook until the tomatoes are fork tender. Remove the bay leaves
Using a large strainer, strain the liquid into a large bowl. Put the chunks of tomato into a blender and blend until smooth. Strain the blended tomatoes to remove skins and seeds, into the bowl of liquid.
BRAT-CHEESE SOUP
1/4 cup butter
2 carrots, shredded
1 stalk celery, thinly sliced
1 tsp dried onion flakes
1/4 cup flour
1/8 tsp fresh ground black pepper
4 cups milk
8-oz smoked bratwurst, sliced
2 cups cubed Velveeta-style cheese
In a medium saucepan, combine thawed vegetables and diced onion. In a small bowl, combine flour, Italian herb blend, salt and pepper, stirring well to mix. Add flour mixture to vegetables and stir to coat well. Dissolve bouillon granules in water and milk; add to saucepan, and bring to a boil. Cook, stirring constantly, 5 minutes or until mixture is thickened and bubbly. Reduce heat to low and add cheese and mustard, stirring to blend. Serve immediately.
6 servings of 1 cup each. Per serving: 80 calories, 12 g carbs, 5 g protein
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