Gluten Free Tomato Soup

Just feeding one or two? No problem! This delicious homemade gluten free tomato soup is well-portioned for two. In just 30 minutes, you will have a tasty, light and comforting lunch!

Prep Time15

Cook Time12

Total Time27

Servings: people

Calories: 228kcal

Author: Heavenly Home Cooking

Ingredients

2 tbsp. olive oil extra virgin
1 small onion chopped
1 tsp. minced garlic 2 cloves
1 28-oz. can whole peeled tomatoes
2 tablespoons heavy cream
2 tsp. packed brown sugar dark; plus extra for seasoning
½ cup chicken broth plus extra as needed
1 tbsp. cooking sherry
salt and pepper
2 tbsp. minced fresh chives
croutons
basil leaves

Instructions

Heat 1 tablespoon oil in medium saucepan over medium heat until shimmering.
2 tbsp. olive oil
Add onion and cook until softened, about 4 minutes.
1 small onion
Stir in garlic and cook until fragrant, about 30 seconds.
1 tsp. minced garlic
Stir in tomatoes and their juice and mash with potato masher until no pieces are larger than 2 inches.
1 28-oz. can whole peeled tomatoes
Stir in heavy cream and sugar, bring to simmer, and cook about 5 minutes longer. Process soup in blender with remaining 1 tbsp. oil until smooth, about 2 minutes. Return soup to clean saucepan.
2 tablespoons heavy cream, 2 tsp. packed brown sugar
Stir in broth and sherry and bring to brief simmer. Adjust soup consistency with extra broth as needed. Season with salt, pepper, and extra sugar to taste. Sprinkle individual portions with chives and drizzle with extra oil before serving.
½ cup chicken broth, 1 tbsp. cooking sherry, salt and pepper, 2 tbsp. minced fresh chives, croutons, basil leaves

Notes

Recipe from America's Test Kitchen The Complete Cooking for Two Cookbook

Nutrition