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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

1. In a blender or food processor, puree whole tomatoes until smooth.
2. 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.

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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:

1. In a large Dutch oven combine the first six ingredients and simmer for 1 hour.
2. Then add the noodles and corn. Season with salt and pepper to taste. (Serves 8 people)

[Recipe courtesy of Gluten A Go Go]

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You are reading Recipe: Gluten Free Chicken and Corn Soup. This post is the property of Gluten Free Resource © 2008.

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