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Tomato Strainer
Gluten Free Tomato Soup - How to Make Cream of Tomato Soup
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.
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
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.
Put the tomato blend back into the pot. Add the ingredients in List 3 to the tomato blend. Stir to make it smooth and even. Turn heat on to bring it to a simmer.
In a second pan, make your white sauce from the ingredients in List 2. When it has thickened sufficiently, allow it to cool while waiting for the tomatoes to simmer.
When the tomato blend is simmering, add the white sauce mixture to the tomato blend. If you use real milk, you may want to add some of the tomato blend into the white sauce first to have less chance
of it curdling. If it does begin to curdle, use a wire whip to blend it quickly. You must stir constantly while adding the white sauce to avoid lumps.
Once the white sauce is incorporated into your tomato blend, keep it simmering. Allow it to thicken until it reaches your desired consistency. Adjust the level of sugar or salt to your own taste, and serve.
This gluten free tomato soup freezes well, and can be used in individual portions for lunches. It will hold in the freezer for at least six weeks. The quick and easy version of this soup recipe is available below.
For the quick and easy version of this gluten free tomato soup recipe see http://www.gluten-free-diet-help.com/gluten-free-tomato-soup.html
For more gluten free recipes see
http://www.gluten-free-diet-help.com/gluten-free-recipes.html
Copyright: you may freely republish this article, provided the text, author credit, the active links and this copyright notice remain intact.
About the Author
how to make spaghetti ?
im trying to cook some for me and my brother.
and im only 13.
i have a good idea of it.
but corrext me if im wrong
boil water (i dont know how much..)then put it in the noodles
when the noodles are ready drain them with a strainer
put sauce in a pan and stir untill boiling (can it be tomato sauce ?)
then pour the sauce onto the noodles.
thank you (:
the box of spaghetti will have instructions on it. Follow them.
You do not have to boil the sauce. It is already cooked.
Heat it well though.
Plain tomato sauce will be okay but boring.
If you have some oregano, garlic powder, onion powder and/or Italian seasoning in the cupboard, at a little of each and stir it in.
Tomato strainer ( Pasirka za paradajz )