Permit me a bit of a rant to start this blog. After reading the Progresso and Campbell soup labels for ingredients for 10 minutes this morning, and finding wheat or soy in every one of them, I decided that I would make my own gluten-free tomato soup, better and cheaper than Progresso. And I did! Unfortunately, it took more time that just opening a can and heating. It took about 15 minutes. But the result was worth it, and so I am sharing this easily-modifiable reciple with the world.
1 cup water
1 boullion cube
1 1/2 tbsp. cornstarch (or other gluten free thickening agent)
1/2 tsp. onion powder
1/4 tsp. white pepper
1/2 tsp. salt
1 tsp. sugar (or other sweetening agent)
1/4 c. tomato ketchup
1 16 oz. can of diced tomatoes
several fresh basil leaves, minced (or 1 tsp. basil)
Combine all ingredients in a medium saucepan, stirring until cornstarch and spices are mixed and dissolved. Heat over medium high heat, stirring to prevent “clotting”, until the mixture thickens. Put all into a blender or food processor and run for about a minute on medium speed. There should still be some small pieces for interesting texture. Return to saucepan, heat to almost boiling. Remove from heat and stir in a good dollop of cream for that bisquey look and taste. Serve with gluten-free crackers.
We also had almond butter and tart cherry jam on lightly toasted tapioca bread (Kinnikinnick) and peeled granny smith apple wedges. A good lunch.