Gluten Free Cream of Tomato Soup
I have made this recipe (a CC#2 favorite) for many years with canned whole tomatoes. The secret of turning the humble pantry staple into a velvety delight bursting with umami is roasting the whole tomatoes and pre-cooking the canned juice for 10 minutes to get rid of the metallic taste and intensify the tomato flavor. The original recipe calls for a slice or two sourdough sandwich bread for a cream-less creamy tomato soup. That is a fabulous idea but for the gluten free version, I used brown rice and sweet rice flour to make a roux instead. A little cream at the end rounds out the flavor and texture beautifully. If taste alone does not win you over, cooking tomatoes actually increases their lycopene concentration and confers uber amounts of health benefits.
Ingredients:
3 (28-ounce) cans of whole tomatoes packed in juice
2 1/2 tbsp dark brown sugar
1 tbsp unsalted butter
5 tbsp canola or olive oil
3 onions, chopped
2 tbsp tomato paste
1 tsp ground allspice
Pinch of chili pepper flakes
1 1/2 tbsp brown rice flour
1 1/2 tbsp sweet rice flour
3 cups of water
2 tsp of Better Than Bouillon organic chicken base (I usually buy from Costco at a better price)
1/2 cup heavy cream
2 tbsp brandy, whisky, or dry sherry
Salt and pepper
Instructions:
Heat oven to 450F
Strain whole tomatoes after squeezing seeds and juice out of the tomatoes, and save juice
Line rimmed baking sheet with foil, spread whole tomatoes in single layer, sprinkle brown sugar over tomatoes, and bake until juice evaporates, for about 20-30 minutes
Heat reserved tomato juice for 10 minutes to get rid of the metallic taste of the cans
Heat butter and oil on medium heat in large sauce pot (like the one pictured) and add onions, all spice, a pinch of chili pepper flakes, and tomato paste. Either cook until soft over low heat for about 5 minutes until onion is soft. The mixture will burn slightly on the surface of the pot. Cooks Illustrated also recommends cover the pot over low heat for 7-10 minutes (stir occasionally) until onion is soft.
Add flours and cook, stirring constantly for 30 seconds to 1 minute
Gradually whisk in cooked tomato juice to combine into a smooth slurry
Add roasted tomatoes, water (you can wash the baking sheet with water to gather up all tomato umami), and chicken base
Cover and bring to boil over medium heat
Reduce heat to low and cook for 10 minutes, stirring ocassionally
Let soup cool off enough for using a handheld blender
Off heat, using an immersion blender to puree soup until smooth
Stir in cream—I usually start with 1/4 cup and taste if more is needed
Season with salt and pepper to taste
Note: CC#2 loves to pair this soup with a gooey grilled cheese sandwich. For me, any bread will do, including my all chickpea Indian bread which is delicious dipping in the soup.