Imagine a chilly evening, a cozy kitchen filled with the aroma of simmering tomatoes, and a bowl of piping hot tomato soup waiting to warm your soul. Now, picture this comforting scenario with a twist – a gluten-free twist. Today, I’m excited to share my perfected recipe for gluten-free condensed tomato soup. This culinary journey has been a labor of love, as I’ve strived to create a rich, velvety soup that’s not only gluten-free but bursting with flavor. So, grab your apron and let’s dive into the world of savory, hearty goodness.

Gluten Free Condensed Cream Of Chicken Soup

Recipe Ingredients:

For the Tomato Soup:

28 ounces (800g) canned crushed tomatoes

1 medium-sized onion, finely chopped

3 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon salt, or to taste

1/2 teaspoon black pepper, freshly ground

2 cups (480ml) gluten-free vegetable broth

1/2 cup (120ml) coconut milk
1 tablespoon fresh parsley, chopped (for garnish)

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How to Make Gluten-Free Condensed Tomato Soup:

Step 1: Sautéing the Aromatics

Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat.
Add the finely chopped onions and sauté them until they turn translucent and lightly golden.
Stir in the minced garlic and cook for another minute until aromatic. Be cautious not to brown the garlic.

Step 2: Enhancing the Flavor

Pour in the canned crushed tomatoes, dried basil, dried oregano, salt, and freshly ground black pepper.
Mix well to combine the flavors and let it simmer on low heat for about 10-15 minutes, allowing the mixture to thicken.

Step 3: Incorporating the Broth

Gradually add the gluten-free vegetable broth, stirring continuously to achieve a smooth consistency.
Allow the soup to simmer for an additional 10 minutes, ensuring all the flavors meld together beautifully.

Step 4: Creamy Delight

After simmering, reduce the heat to low and pour in the coconut milk. Stir well to incorporate.
Let the soup simmer gently for another 5 minutes, allowing the coconut milk to infuse its creaminess into the soup.

Step 5: Blending to Perfection

Remove the pot from the heat and let the mixture cool slightly.
Using an immersion blender or carefully transferring the mixture to a blender, blend until smooth and velvety.

Step 6: Final Touch

Return the blended soup to the pot and warm it over low heat, adjusting the seasoning if needed.

Step 7: Serving

Ladle the gluten-free condensed tomato soup into bowls.
Garnish each serving with a sprinkle of freshly chopped parsley for a burst of color and added freshness.

Step 8: Enjoying the Culinary Delight

Serve this delectable gluten-free condensed tomato soup with your favorite gluten-free bread or a light salad for a satisfying and nourishing meal.

Gluten Free Condensed Cream Of Chicken Soup

Storage and Freezing Instructions:

Storage Instructions:

Once prepared, allow the gluten-free condensed tomato soup to cool to room temperature. Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. Make sure the container is clean and tightly sealed to maintain freshness and prevent any absorption of odors from the fridge.

Freezing Instructions:

Yes, you can freeze gluten-free condensed tomato soup for later consumption. Follow these steps:

Ensure the soup is completely cooled before freezing to prevent ice crystals from forming.
Ladle the soup into freezer-safe airtight containers, leaving some space at the top to allow for expansion as the soup freezes.
Seal the containers tightly and label them with the date of preparation for easy tracking.
Place the containers in the freezer and store for up to 2-3 months for optimal taste and texture.

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Tips to Make This Recipe:

Dos:

Use High-Quality Tomatoes: Opt for premium canned crushed tomatoes without added sugars or preservatives for the best flavor.
Taste as You Go: Adjust seasoning gradually and taste the soup at different stages to achieve the desired balance of flavors.
Blend Smoothly: Blend the soup until it’s completely smooth to achieve that desired velvety texture.

Don’ts:

Don’t Overcook the Garlic: Be cautious not to brown the minced garlic during sautéing; burnt garlic can impart a bitter taste.
Avoid Over-Salting: Add salt in moderation, taste, and adjust as needed. Remember, you can add more, but you can’t take it out.

Points to Remember:

Consistency Matters: Achieve the desired consistency by adjusting the amount of vegetable broth based on personal preference.
Balanced Flavors: Aim for a harmonious blend of sweet, savory, and herby flavors by proportionally adjusting the spices and herbs.
Stir Regularly: Stir the soup frequently to prevent it from sticking to the bottom of the pot and ensure even cooking.
Fresh Garnish: Add fresh parsley just before serving to maintain its vibrant color and maximize its flavor impact.

Frequently Asked Questions:

Q1: Can I use fresh tomatoes instead of canned for this soup?
A1: Yes, you can use fresh tomatoes. Use about 2.5 pounds of ripe tomatoes, blanch them, remove the skins, and crush them before using in the recipe.

Q2: Is coconut milk necessary, or can I use a substitute?
A2: Coconut milk adds creaminess and a subtle sweetness. If needed, you can substitute with almond milk, but the richness may vary.

Q3: How can I adjust the consistency of the soup to my liking?
A3: To make the soup thicker, simmer it longer to reduce the liquid. For a thinner consistency, add more gluten-free vegetable broth.

Q4: Can I freeze this soup in individual portions for convenience?
A4: Absolutely! Freeze in individual portions for easy reheating. Thaw overnight in the fridge or gently reheat from frozen.

Q5: Is it suitable for a vegan diet?
A5: Yes, this gluten-free condensed tomato soup is entirely plant-based and suitable for a vegan or vegetarian diet.

Gluten Free Condensed Tomato Soup

Recipe by Arthur Wilson

Servings

servings

Prep time

minutes

Cooking time