Creamy Gluten Free and Dairy Free Tomato Soup

• Vegan
• Gluten free

• Produce

  • 1 Carrot, medium
  • 1 stick Celery
  • 1 clove Garlic
  • 1/2 cup Onion
  • 1 tsp Parsley, dried
  • 1 Potato, medium
  • 1 28 fl. oz (796 ml tin Tomatoes, no-salt added

• Canned Goods

  • 1 1/2 cups Vegetable stock, gluten-free

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1 tsp Granulated sugar
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Oil

Found on faithfullyglutenfree.com

Description

Ingredients

• 1 tablespoon (15 ml) oil
• 1/2 cup (125 ml) diced onion
• 1 stick celery, chopped
• 1 medium carrot, chopped
• 1 clove garlic, chopped
• 1- 28 fl. oz (796 ml) tin diced tomatoes, no salt added
• 1 medium potato, peeled and diced
• 1 1/2 cups (375 ml) gluten-free vegetable stock (chicken stock can be substituted)
• 1 1/2 - 2 teaspoons (7.5-10 ml) salt (less if your diced tomatoes contain salt)
• 1 teaspoon (5 ml) dried parsley, or 1 tablespoon (15 ml) fresh
• 1 teaspoon (5 ml) granulated sugar
• 1/2 teaspoon (2.5 ml) ground black pepper

Directions

• In a large pot over medium heat, saute the onion, celery, carrot, and garlic in the oil until tender, about 10 minutes.
• Add the remaining ingredients and bring to a boil. Reduce heat and simmer until vegetables are tender, about 20 minutes.
• Use animmersion blender to puree the mixture until smooth, or ladle a small amount into a blender and blend until smooth. If you are using a blender or food processor, only work with small amounts of soup at a time. Too much hot liquid in your blender may cause the top to blow off while blending. Thats a horrible mess to clean up.
• Serve with gluten-free croutons, or gluten-free grilled cheese sticks. Enjoy!