Soup is often my go-to for lunch as it’s so handy and nutritious. I also have a 2 year old that loves soup so it encourages me to make more as I know I’m getting some goodness into her! The challenge is the 6 year old as she is fussier! But this soup was a hit. Here’s the recipe for my gluten-free homemade tomato soup.
- I small onion, chopped
- 2 celery sticks, chopped
- 2 small carrots, chopped
- 1 garlic clove, crushed
- 1 tbsp gluten-free flour
- 400g (tin) of chopped tomatoes
- 1 tbsp tomato puree
- 1 tbsp basil, chopped
- 450ml vegetable stock (gluten-free, I use bouillon)
- salt and pepper to season
- Use a Morphy Richard soup maker like me and just bung it all in!!
If you don’t have a soup maker, here is the method:
- Heat approx 4 tbsp of olive oil in a small pan over medium heat. Then add onion, carrot and celery.
- Cook for about 5 minutes until they soften, then add in the garlic and the flour and cook for another minute.
- Add the tinned tomatoes, tomato puree, basil, and stock. Bring the mixture to the boil, then reduce to a low heat and simmer for 25 minutes.
- Remove pan from the heat and allow to cool a little. Once cool enough, ladle soup into a blender and blend till smooth.