It has been years since we have had tomato soup in our home. Visit 31 Days of Food Intolerance’s for the full story. Typically, various store brands contain gluten as a thickening agent and even in those instances where I do manage to find a “safe” gluten free option it inevitably contains dairy.
Homestead Tomato Bisque
- 2 T butter /1 T grape-seed or EVOO (Extra-virgin olive oil)
- 1 Small onion, diced
- 2 slices of bacon, ham, or salami (finely chopped)….this can also easily be omitted
- 2 T minced garlic
- 3 T Gluten Free Flour
- 4-6 Cups chicken broth (we use organic)/or chicken stock
- 1 14-ounce can of diced tomatoes (with liquid)
- 1 14-ounce can tomato sauce
- 1 T Parsley
1 T Thyme
- 1 Bay Leaf
1 cup almond or rice milk
- Salt and Pepper to taste
- Heat the butter and oil in a large dutch oven/soup pot over medium-high heat. Add the diced onion and saute for about 5 – 6 minutes or until the onion is translucent and soft in texture.
- Add the meat of choice and the minced garlic. Cook about 1-2 minutes longer.
- Whisk in the flour (it will get clumpy/ and cake like in appearance)
- Pour in the broth, milk, and tomatoes while continuing to stir vigorously. Whisk continuously until all the flour clumps are well blended and mixture is brought to a boil.
- Add remaining spices (parsley, thyme, bay, salt, and pepper) simmer 20-30 minutes
- Puree using an immersion blender (if you don’t have one….I highly, recommend it) It is such a great kitchen tool for soups and smoothies
- Lastly, dig in!
(Click for a PRINTABLE version of this recipe)