I have always loved soup, and with the cold weather settling in, it’s the perfect time for soup recipes. Tomato soup has always been a personal favorite of mine, and the first time I ever made it at home, I was amazed by how easy it is. The other day, I was looking at some of the soups in the grocery store, and since going gluten free, I’ve started to notice how many things have wheat in them that you’d just never expect. Like, tomato soup for example. Who knew they used wheat flour in tomato soup? It’s just nuts. There’s no wheat at all in my homemade tomato basil soup.
So, when I was craving tomato soup the other day, I decided I’d just make it at home. It’s super easy anyway, so why not? That way, I know everything that’s in it. The best part is that I can adjust it depending on what strikes us. Sometimes, I really like adding a little bit of red pepper flake to the soup, because the subtle heat is just a fabulous addition. Other times, I’ll just add the basil and a little bit of grated Parmesan. Even better, toss a chunk of Parmesan rind in while it’s cooking for an extra hint of something you just can’t put your finger on.
I use plum tomatoes whenever possible in this because they have a subtle sweetness that works really well. Buying them canned makes it easier to split them and seed them, but you can use fresh ones and roast them first, if you’d prefer. That works really well, too. Just slice them in half, seed them, then coat them with a little bit of olive oil, salt and pepper. Roast them at about 400 degrees until the skins start to split. Toss the tomatoes and the liquid in the pan right into the pot with one can of tomatoes plus the sauce.
I love to serve this soup with toasted garlic croutons, butter crackers or a grilled ham, cheese and tomato sandwich. It’s even great all by itself. So, what are you waiting for? It’s soup time!
- 3 28-ounce cans plum tomatoes
- 1 28-ounce can crushed tomatoes
- 2 tablespoons olive oil
- 2 teaspoons onion powder
- 1½ teaspoons garlic powder
- 1 teaspoon ground black pepper
- ¾ teaspoon salt
- 2 teaspoons granulated sugar
- ¼ teaspoon red pepper flakes (optional)
- 1 tablespoon dried basil
- 2 teaspoons dried thyme
- 4 cups vegetable stock
- Drain the cans of plum tomatoes. Split them in half and remove any seeds. Put them in a large stock pot.
- Add the entire can of crushed tomatoes to the pot.
- Stir in the olive oil, onion powder, garlic powder, pepper, salt, sugar, basil and thyme.
- Add the vegetable stock and stir to combine.
- Heat over medium heat to a simmer, then reduce the heat to low.
- Cook, uncovered for 35 to 40 minutes, stirring occasionally.
- Add any additional salt and pepper to taste.
- Serve warm.