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Natalie's Tomato Soup

Source of Recipe

Natalie D


List of Ingredients

• 2 tablespoons unsalted butter, Earth Balance, Coconut Oil, or other allowed
• 3/4 cup chopped yellow onions
• 1/2 cup chopped celery
• 1/2 cup chopped carrots
• 3/4 teaspoon minced garlic
• 1 bay leaf
• 1/2 cup tomato paste
• 2 tablespoons gluten free all-purpose flour
• 2 cups chopped, peeled, seeded tomatoes
• 3 cups chicken stock or vegetable stock
• 1/3 cup heavy cream, MimicCreme,Coconut milk, almond milk, any milk allowed
• Salt and freshly ground pepper
• 2 tablespoons sugar
• 2 tablespoons apple cider vinegar
• Chopped chives and parsley, for garnish



Recipe

In a large saucepan, melt the butter over medium-high heat. Add onions, celery, carrots, garlic, and bay leaf and cook, stirring, until the onions are soft and fragrant, about 3 minutes. Add the tomato paste and cook, stirring, for 2 minutes. Stir in the flour, and cook, stirring, for 1 minute. Add the tomatoes and stir well. Add the stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, for 20 minutes.

Add the cream and cook for 3 minutes. Remove from the heat and discard the bay leaf.

If you like a smooth soup you may use a hand-held immersion blender, or in batches in a food processor, puree the soup. Season, to taste, with salt and pepper.
In a small saucepan, caramelize the sugar over low heat. Add the vinegar and stir to dissolve the sugar. Add to the soup a teaspoon at a time to balance the acidity.

To serve, ladle the soup into bowls and arrange the sliced sandwiches around the sides. Garnish with the herbs.