Gluten-Free Tomato Soup - How to Make Tomato Soup Cream

Many of us miss the taste of the concentrated soup we often feel cold, or just a delicious lunch. Those concentrated versions almost always contain gluten as part of the thickener. Tomato soup is especially missed by many people.

One day, I had a lot of tomatoes into my kitchen, so I decided to try a gluten-free soup that tasted like the brand that most of us remember.

I think this recipe is as close as possible.

Tomato Soup Cream - Listing 1

2 1/2 cups of water
8 cups of chopped tomatoes
2 cove leaves
1/4 teaspoon dry basil
1/8 teaspoon of dried cloves
1/2 teaspoon of dried parsley
1/4 teaspoon onion powder

White Sauce - Listing 2

1/3 cup of sweet rice noodles
4 tablespoons butter or 1/4 cup oil
3 cups of milk or milk substitute

Listing 3

5 teaspoons of sugar
1 teaspoon salt
1/8 teaspoon black pepper

Combine the ingredients in the first list in stock tanks or large Dutch ovens. Cook and cook until the tomatoes are tender. Remove bay leaf

Use a large filter to press the liquid into the large bowl. Place the tomato pieces in a blender and mix until uniform. Remove the mixed tomatoes, remove the skin and seeds, and place in a bowl of liquid.

Put the tomato mixture back in the pot. Add the ingredients in Listing 3 to the tomato mixture. Stir it to make it smooth and even. Turn on the heat to boil it.

In the second pot, make the white sauce using the ingredients in Listing 2. When it is thick enough, let it cool and wait for the tomatoes to stew.

When the tomato mixture is slowly boiled, the white juice mixture is added to the tomato mixture. If you use real milk, you may want to add some tomato mixture to the white juice to reduce the chance of it condensing. If it does start to solidify, use a wire whip to mix quickly. When adding white juice, it must be stirred frequently to avoid agglomeration.

Once the white juice is added to the tomato mixture, keep it stewed. Let it thicken until you reach the consistency you want. Adjust the sugar or salt content according to your taste and provide services.

This gluten-free tomato soup is well frozen and can be used alone for lunch. It will be kept in the refrigerator for at least six weeks. A quick and easy version of this soup recipe is as follows.

---

Orignal From: Gluten-Free Tomato Soup - How to Make Tomato Soup Cream