Here is a popular recipe that I ran across for gluten free Tomato Soup. It sure looks good.
Try it out and let us know if you like it!
Gluten Free Tomato Soup Ingredients
- 3 (16 ounce) cans whole peeled tomatoes
- 2 tablespoons vegetable oil
- 2 zucchini, cubed
- 2 large onions, chopped
- 2 cups sliced fresh mushrooms
- 1/2 teaspoon salt, or to taste
- 3 bay leaves
- 1/2 teaspoon dried thyme
- 2 teaspoons dried basil
- 1/2 teaspoon ground white pepper
Baking Instructions
- In a blender or food processor, puree whole tomatoes until smooth.
- In a large pot over medium heat, cook zucchini, onions and mushrooms in oil until tender. Pour in pureed tomatoes. Season with salt, bay leaves, thyme, basil and white pepper. Bring to a boil, then reduce heat and simmer 15 minutes. Remove bay leaves before serving.
Leave a Comment
Sometimes finding a good recipe can be difficult. If you’ve ever wanted to make a gluten free chicken and corn soup, here is a recipe:
Gluten Free Chicken and Corn Soup
Ingredients:
- 1 cup cooked chicken, chopped
- 2 qts. chicken broth
- 3/4 cup onion, chopped
- 1/2 cup carrot, chopped
- 1/2 cup celery, chopped
- 1/2 tsp crushed saffron threads
- 1 cup corn kernals
- 1 TB parsley, finely chopped
- 3 oz cooked gluten free corn noodles
- Salt to taste
- Ground black pepper to taste
Baking Instructions:
- In a large Dutch oven combine the first six ingredients and simmer for 1 hour.
- Then add the noodles and corn. Season with salt and pepper to taste. (Serves 8 people)
Page 1 of 11


