I know that canned soup is so affordable and convenient that you would wonder, "Why would I make my own?" (Well, it can sometimes be a challenge to find a canned soup without gluten.) But, this soup will make you answer that question with a resounding, "Because it's amazing!"
This tomato soup takes 10-minutes to make, and really that is the time it would take to pop a can open, and heat it in the microwave, right?
You probably have all or most of these items right in your pantry, so you can make it tonight!
This soup has a richness you just do not get from a canned version. Its dense and thick, rich and tangy, with a superb tomato taste that is not comparable to canned. And the few added ingredients I have in there give it just the right Umami (savoriness).
Then let's talk about the health factor of all the ingredients. The tomatoes have protein and fiber, and all those amazing antioxidants. Garlic, well--its great for the blood, and anchovies have the Omegas we all need. Its low in calorie, and fat.
I really encourage you to try this.
- 1 28-oz can tomato puree (I use organic, no salt added)
- 1 15-oz can diced tomatoes (I use organic, no salt or seasonings added)
- 2 tbs garlic
- ¼ cup basil leaves (fresh or dried)
- 1 Tsp salt
- ½ tsp pepper (this adds a nice warmth, reduce to a pinch if you like)
- 2-3 anchovy fillets (or 1 tbs anchovy paste, or omit if you prefer) they melt away and you do not taste them, but they add a rich depth.
- 2 tbs red wine vinegar (or any vinegar)
Place all ingredients in a pot and using an immersion blender, blend until smooth. Or, if you don't have an immersion blender, place all items in a blender and blend until smooth. Transfer to a pot with a lid.
Cook over medium with lid on until it begins to simmer and simmer for 5 minutes.
Serves four or so, or two large dinner bowls of soup. Serve with a nice crumbly gluten free cracker.