I made a most yummy tomato soup from scratch for lunch today. Well, I didn’t crack open a coconut and get the milk out or anything, but I also didn’t open a can of Campbells (completely off-limits — even their tomato soup contains wheat), and I didn’t even use a gluten-free soup base. I found a recipe on allrecipes and changed it up a lot. So here you go.
what you need:
5 or 6 ripe tomatoes, seeded and diced tiny
about 1 cup coconut milk (not lite — lite is less creamy)
about 1 cup chicken broth, more if the soup gets too thick
2 or 3 tbsp fresh basil, chopped
2 slices of yellow onion, diced fine
2 cloves garlic, minced or pressed
8 whole cloves (you can use equivalent of ground cloves, I probably will grind mine next time)
8 whole peppercorns (I used white and black, though next time I’ll probably grind those, too)
2 tbsp gluten-free all-purpose flour (or white flour for you gluten eaters)
salt to taste
what you do:
Toss the tomatoes, onion, garlic, and chicken broth into a deep skillet or dutch oven. Cook for a few minutes and add the coconut milk. Bring all of it to a boil and boil for about 20 minutes. Stir frequently. After the soup is boiling, add the basil, cloves, and peppercorns. Next time I make this, I will probably use 1/8 tsp or so of ground cloves to get more flavor out of them. Keep stirring and add the salt until it is to your liking. Taste often to make sure it is yummy. While it is boiling, use a potato masher to get your tomato bits even smaller. You can run everything through a food grinder to get rid of the pieces and bits of everything, but we loved this chunky. After the soup has boiled for 20 minutes, turn it down to a simmer and whisk in the flour.
Note: the basil was a little strong at first, so I kept adding salt, a little at a time (I do NOT like things oversalted), and eventually the flavor balance was perfect. Serve with warm GF bread for sopping or a nice caesar salad (hold the croutons or make from GF bread). ;-)