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Gluten free tomato soup in three white bowls on a wood surface with a knife and tomato on a cutting board next to it and bread as well as a napkin

Gluten Free Tomato Soup (in a blender)

Chelsea Peachtree
This homemade Gluten Free Tomato Soup is made with fresh Roma tomatoes and garlic roasted on a sheet pan, then blended smooth. It's an easy dinner staple the whole family will love. Prepare this rich and creamy comfort food classic tonight with just 7 simple ingredients.
5 from 2 votes
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Main Course
Cuisine American
Servings 2
Calories 176 kcal

Ingredients
  

  • 10 roma tomatoes
  • ¼ cup shallot sliced
  • 1 garlic head
  • 1 ½ tbsp Olive Oil
  • 1 cup vegetable broth
  • 4 tbsp unsweetened coconut cream, full fat from a can
  • ¼ cup Fresh basil diced
  • Salt + Pepper for taste

Instructions
 

  • Preheat your oven to 425 degrees F and drizzle olive oil on a baking sheet.
  • Prep your garlic by cutting off the top slightly (just to expose the top of the garlic.) Gently remove approx 75% of the skin. Place on tinfoil and drizzle it with 1 tsp of olive oil. Then, sprinkle a pinch (approx ¼ tsp) of salt. Wrap tightly and place on an oven tray.
  • Place your full tomatoes on your baking sheet (the same as the garlic) and drizzle with olive oil and salt and pepper.
  • Bake for 35 minutes, then add shallot onto the baking tray and bake for another 10 minutes (for a total of 45 minutes). After 45 minutes, the tomatoes should be blistered, and the garlic should be soft, caramelized and fragrant.
  • Remove the tray from the oven and allow to cool for approximately 15 minutes. 
  • The skins of the tomato should be blistered and peeling off. Continue to peel off the rest of the skin. Not all of the skin will completely come off, and that is OK. Be sure to remove at least 90% though. You may throw away or compost the skin.
  • Remove garlic from tinfoil and squeeze, to remove the roasted garlic, into a blender. I usually squeeze each clove to ensure I got it all.
  • Place roasted tomatoes, shallots and vegetable broth into a blender. Blend for approx 45 seconds, until the ingredients break down and become liquid.
  • Pour the mixture into a saucepan. Heat over medium to low heat.
  • Add in coconut cream. *Only use the hard portion of the cream, which will be located at the top, and not the liquid part* Begin with 3 tbsps and add the 4th should you wish for it to be creamier. Stir it in so it is completely dissolved. 
  • Continue to gently heat for approximately 3-4 minutes.
  • Stir in basil and salt and pepper for taste. Heat for 1 minute. Remove from heat and serve immediately. 
  • My favorite toppings to add are croutons, more basil, more coconut cream, and vegan parmesan. You can also dunk some bread into the soup!

Notes

Important Tips:
You must use full-fat unsweetened coconut cream from a can. You will use the hard solidified cream on the top of the can, not the milky liquid.
You can find full-fat coconut cream at your local grocery store. It is usually in the canned veggies section or it may be with the Asian or Mexican products.
Please note, coconut cream and coconut milk are NOT the same.
Substitutions:
Roma tomatoes work best for this recipe. You can, however, use ripe plum tomatoes as well.
Storage:
This soup will last up to 4 days in an air-tight container in the refrigerator.
It will also last up to 2 months in the freezer in an air-tight container.
Reheating:
This soup is best served immediately. If you do need to reheat, gently reheat it on a stove top on medium-low heat or a microwavable safe bowl at 30 second intervals, stirring each time,
 

Nutrition

Calories: 176kcalCarbohydrates: 19gProtein: 4gFat: 11gSaturated Fat: 2gSodium: 489mgPotassium: 842mgFiber: 5gSugar: 11gVitamin A: 2992IUVitamin C: 45mgCalcium: 47mgIron: 1mg
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