Gluten-Free Vegan Creamy Tomato Soup

I’m so pleased to share a recipe with you today from the “Once-A-Month-Cooking: Family Favorites” book that we are giving away!  The allergy consultant for this book was Lori Baird from Eating Allergy Free.  Lori has Celiac, in addition to a host of other food allergies.  Lori demonstrates how easy this recipe is in the video below.

Here is the recipe for this amazing soup:

VEGAN CREAMY TOMATO SOUP               * Serves 4 in 45 minutes

1 tablespoon extra virgin olive oil
1 14.5 oz. can unsalted white beans, rinse and drain
1/4 cup onion, ,finely chopped
1 teaspoon dried tarragon crushed
1 large clove garlic, minced
1 tablespoon lemon juice
1/2 teaspoon lemon zest
1/4 cup shredded carrot
1/4 teaspoon fresh cracked black pepper
2 14.5 oz. cans unsalted, diced tomatoes, undrained

Tip: If you do not have lemon on hand, use 1 teaspoon distilled vinegar or rice vinegar.

HEAT oil in large stock pot on medium high heat.

SAUTE onion with 1/8 teaspoon of salt until tender, but not brown; for 1-2 minutes.

STIR in garlic.

ADD carrots.  Sauté vegetables until tender for 1-2 minutes; stirring occasionally.

STIR in tomatoes, beans, and tarragon; bring to boil.

TURN heat to low and simmer for ½ hour; stirring occasionally.

ADD lemon juice, zest, cracked black pepper, and 1/8 teaspoon of salt.

PUREE until smooth.

ENJOY soup hot or cold!

Serving suggestions: Try this with a pinch of cayenne and stir in some fresh finely chopped spinach or watercress before serving.

This recipe is free from: Gluten  Wheat  Lactose  Casein  Dairy  Soy  Yeast  Corn  Egg  Nuts  Seafood and  Shellfish.  Also is low in sodium and no add sugar.

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