Super-Easy, 5-minute Tomato Soup (Easily Adapted for Gluten Free Diets)
This ridiculously easy soup is one of my favorites on a cold day when I am not up to cooking. Is perfect with toast for those who can have it and is equally tasty with Gluten Free Rice Crackers or topped with crunchy, Dal-Mix* (A tasty gluten free snack made of fried green lentils & chickpea flour noodles).
If you already eat Gluten Free you know the importance of reading labels, so be sure to pick Gluten – Free brand of canned tomatoes, preferably Italian seasoned ones. If gluten doesn’t matter, any good brand will do, also seasoned.
An emersion blender is the handiest tool here (and a must in my kitchen) however a regular blender or food processor can work too; it’s just a bit more labor.
1 can stewed tomatoes – Italian season
1/3 of cup of heavy cream (no subs here, anything else will curdle)
1 Teaspoon dried Italian seasoning mix
Cracked black pepper to taste
In a medium sauce pan, bring your stewed tomatoes up to a low boil, stirring occasionally to avoid splattering. Once it achieves a low boil, stir in the cream and return to a low boil, stirring often. Let mixture cook, while continuing to stir, one minute more, and then remove from heat.
Using your immersion blender right in the pan, blend until smooth (or add to blender to blend). Add cracked black pepper to taste and serve while warm.