Creamy Tomato Soup

Delight Gluten Free - - Indulge -

YIELD: 4 SERV­INGS TO­TAL TIME: 25 MIN­UTES GLUTEN-FREE, DAIRY-FREE, EGGFREE, NUT-FREE, RICE-FREE

Re­mem­ber that canned tomato soup you used to have as a kid? This one is way bet­ter! In ad­di­tion to tast­ing great and be­ing easy and quick to make, it has a pro­tein boost from the ad­di­tion of white beans.

1 ta­ble­spoon ex­tra-vir­gin

olive oil 1 small onion, chopped 2 gar­lic cloves, chopped 1 28-ounce can crushed

toma­toes 1 15-ounce can can­nellini

beans, drained and rinsed 1 tea­spoon dried basil 1½ cups veg­etable broth Salt and ground black pep­per Heat the oil in a large saucepan over medium heat. Add the onion and cook, stir­ring of­ten, un­til soft-ened, about 5 min­utes. Add the gar­lic and cook un­til fra­grant, about 1 minute. Add the toma­toes, beans, basil, and broth. In­crease the heat to high and bring to a boil, then re­duce the heat to a sim­mer and cook for 10 min­utes. Sea­son with salt and pep­per, to taste.

Work­ing in batches, care­fully trans­fer the soup to a blender and purée un­til smooth (or use a stick blender to puree it right in the pot). Re­turn the puréed soup to the saucepan and cook over low heat un­til hot, about 5 min­utes. Serve hot.

NU­TRI­TION PER SERV­ING: CALO­RIES: 189, FAT: 5G, SAT­U­RATED FAT 1G, CHOLES­TEROL: 0MG, SODIUM: 755MG, CAR­BO­HY­DRATES: 32G, FIBER: 8G, SU­GARS: 11G, PRO­TEIN: 8G

1 ta­ble­spoon co­conut oil 1 cup chopped sweet yel­low onion 1 cup chopped cel­ery ¾ cup chopped car­rots 3 jalapeño pep­pers, seeded and diced 2–3 cloves gar­lic, mashed and chopped 4 15-ounce cans or­ganic black beans, rinsed and drained

(or about 3½ cups cooked beans) ¾ cup chopped fresh cilantro 4 cups veg­etable stock ½ cup tomato sauce 2 ta­ble­spoons lime juice 1 ta­ble­spoon ap­ple cider vine­gar ¼ tea­spoon ground chipo­tle pep­per 1 tea­spoon cumin Pinch of car­damom or co­rian­der (op­tional) Fresh cracked pep­per and sea salt to taste 1 av­o­cado, peeled, pit­ted, and sliced (op­tional)

1. In a Dutch oven or stock pot, heat the oil over medium to medium-high heat.

2. When the oil is hot, add the onion and sauté un­til soft, about 4 to 5 min­utes. Add the cel­ery and car­rots and con­tinue to sauté un­til the car­rot is fork ten­der, about 5 min­utes. Stir the jalapeño pep­per, gar­lic, and beans into the veg­etable mix­ture and sauté for 1 minute.

3. Add the cilantro, veg­etable stock, tomato sauce, lime juice, vine­gar, and sea­son­ings (ex­cept for the pep­per and salt) and stir to com­bine. Turn the heat down to medium-low and cook the soup for 30 min­utes.

4. Trans­fer the soup to a blender and purée it. Re­turn it to the soup pot and add fresh cracked pep­per and salt to taste. Serve with sliced av­o­cado, if de­sired.

EXCERPTED FROM THE GLUTEN-FREE VEGE­TAR­IAN FAM­ILY COOK­BOOK: 150 HEALTHY RECIPES FOR MEALS, SNACKS, SIDES, DESSERTS, AND MORE BY SU­SAN O’BRIEN. COPY­RIGHT ©2015. AVAIL­ABLE FROM DA CAPO LIFE­LONG BOOKS, AN IM­PRINT OF PERSEUS BOOKS, LLC, A SUB­SIDIARY OF HACHETTE BOOK GROUP, INC.

NU­TRI­TION PER SERV­ING: CALO­RIES: 483, FAT: 5G, SAT­U­RATED FAT 3G, CHOLES­TEROL: 0MG, SODIUM: 1243MG, CAR­BO­HY­DRATES: 85G, FIBER: 33G, SU­GARS: 9G, PRO­TEIN: 28G

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