AuthorE. Gluten
DifficultyIntermediate

I fell in love with tomato soup after going to the Nordstrom café every Christmas with my in-laws. I started to crave it more often, not just at our traditional Christmas outing. That was when this recipe was born. My favorite part is dipping toasted cheese bread into the hot soup. So, that is what I serve with it. Even my kids like it and now I hope you enjoy it!-- Kirsti

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Yields1 Serving
Prep Time10 minsCook Time35 minsTotal Time45 mins
 2 ½ cups water
 4 tsp chicken bouillon
 2 tsp garlic(minced)
 1 small carrot (diced)
 1 celery stalk(diced)
 ½ sweet onion(diced)
 1 can Italian tomatoes(14.5 oz.)
 1 can tomato sauce(15 oz.)
 1 dash pepper
 ½ cup milk(optional)*
1

Combine water, bouillon, garlic, carrot, celery, and onion in a medium- large sized pot. Boil over medium high heat for 20 minutes.

2

Add tomato sauce, Italian tomatoes. Pour mixture into a blender and blend until smooth.

3

Return to pot and simmer for 10-15 minutes. Add milk if desired.

*The milk will give the soup a more creamy texture.

Category

Ingredients

 2 ½ cups water
 4 tsp chicken bouillon
 2 tsp garlic(minced)
 1 small carrot (diced)
 1 celery stalk(diced)
 ½ sweet onion(diced)
 1 can Italian tomatoes(14.5 oz.)
 1 can tomato sauce(15 oz.)
 1 dash pepper
 ½ cup milk(optional)*

Directions

1

Combine water, bouillon, garlic, carrot, celery, and onion in a medium- large sized pot. Boil over medium high heat for 20 minutes.

2

Add tomato sauce, Italian tomatoes. Pour mixture into a blender and blend until smooth.

3

Return to pot and simmer for 10-15 minutes. Add milk if desired.

*The milk will give the soup a more creamy texture.

Gluten Free Tomato Soup