Many of us miss the taste of the condensed soups, we were often on cold days, or simply as a nice lunch. This abridged version is almost always a part of the thickening agent containing gluten. Tomato soup is missing a particular that many.

I had come an abundance of tomatoes in my kitchen one day, so I decided to experiment and to make a gluten-free soup tastes remember the brand, most of us.

Can get I think this recipe is as close as one.

Tomato SoupSoup – 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 vegetable oil
3 cups of milk or milk replacer

List 3

5 teaspoons sugar
1 teaspoon salt
1 / 8 teaspoon black pepper

In a soup pot or large DutchOven combine the ingredients in the first list. Bring to a boil and cook until the tomatoes fork tender. Remove the bay leaves

By giving a large sieve, strain the liquid into a large bowl. Put the pieces of tomato in a blender and stir until smooth. Strain the blended tomato skins and seeds removed, in the bowl with liquid.

Put back the tomato mixture into the pot. Add the ingredients in Schedule 3 of the tomato mix. Stir to make it smooth and even. The heat is onthey bring to a boil.

In a second pan to make your white sauce from the ingredients list 2 If there is sufficiently thickened, let it cool down while waiting for the tomatoes to simmer.

When the tomato mixture is boiling, add the white sauce mixture to the tomato mix. If you use real milk, you might want to have some of the tomato mixture into the white sauce is less a chance, add
it coagulates. If this is starting to coagulate the case, use a wire whip, blend it quickly. It must movecontinuously, while the white sauce to add to avoid lumps.

Once incorporated, the white sauce of tomatoes in your mix, keep it simmering. Let it thicken until it the desired consistency is reached. Adjust the level of sugar or salt to your own taste and serve.

This gluten-free tomato soup freezes well and can be used for lunch in individual portions. It will keep in the freezer for at least six weeks. The quick and easy version of this recipe is availablebelow.