Classic Gluten-Free Cream of Tomato Soup
Makes 6 to 8 servings of gluten-free cream of tomato soup.
Rich and comforting, this gluten-free tomato soup is like getting to wear your favorite pajamas to a cocktail party! It fills the belly with wholesome goodness and yet, it’s easy to dress up with simple garnishes, making it perfect dinner party fare.
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter or dairy-free alternative
1 large white onion, finely chopped
2 teaspoons crushed garlic
2 tablespoons rice flour
2 cups gluten-free chicken broth or Almost Homemade Chicken Broth
1 (28-ounce) can crushed tomatoes
3 teaspoons sugar
2 sprigs fresh thyme
Salt and freshly ground black pepper to taste
¾ cup milk of choice
¼ cup heavy cream of choice
Plain yogurt, crème fraiche or dairy-free plain yogurt, for garnish
Thyme leaves, for garnish
Gluten-free croutons, for garnish
1. In a large saucepan, heat oil and butter over medium-low heat until the butter melts. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 8 minutes. Add the flour and stir to coat the onion and garlic.
2. Add the broth, tomatoes, sugar, thyme, and salt and pepper to taste. Bring to a very low simmer while stirring the mixture to make sure that the flour does not stick to the bottom of the pan. Reduce the heat to low, cover and simmer 15 minutes.
3. Discard the thyme. Let cool briefly and add the milk and heavy cream. Puree in 2 batches using a blender or food processor or use an immersion blender to blend the contents in the pot.
4. Serve warm. Ladle into bowls and garnish with a dollop of yogurt or crème fraiche, a few thyme leaves or gluten-free croutons, as desired.