5-Minute Gluten-Free Tomato Soup

One of my favorite meals is tomato soup with a grilled cheese sandwich. I don’t know if there is anything better in the soup world than a well-made tomato soup. Pair it with a grilled cheese sandwich and you have perfection on a tray. Mmmmmm. So good. Tomato soup has always been a favorite fall-back of mine when I just don’t feel like cooking anything.

Unfortunately, though, Troy cannot have canned tomato soup because it contains gluten products, so  I haven’t made any tomato soup since we got to Malaysia. I thought it would be a long and tedious process, like cream of mushroom or cream of chicken soup, so I just avoided making it.

Yesterday, I finally got to where I really wanted a creamy tomato soup. Troy was sick and I was just in one of the moods where I didn’t really feel like cooking a big meal, so I looked around for some simple recipes in hopes that I would find something that didn’t require a lot of time or a lot of prep work.

What I came across was this recipe here  and realized that it wouldn’t be such a difficult process at all to make one of my favorite meals from childhood. I ended up using that recipe as a base for what I wanted to make and then created my own, hearty, tomato soup.  I wanted something a little more flavorful and thicker than what I’d found, but I didn’t want to go through a while big process, so I just threw in what I had on hand.

This recipe was so easy to make and it was really quick, which makes it even better. Troy and I both really liked the soup and with just the two of us, there is plenty left over for a second meal. Maybe even a third.

INGREDIENTS

  • 18 ounces tomato paste (3 small cans)
  • 8 cups of milk
  • 2 teaspoons salt
  • 1 can (14.5 ounces) stewed tomatoes (can be plain or flavored)
  • 2 cans (14.5 ounces each) diced tomatoes (can be plain or flavored)
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1 teaspoon basil

DIRECTIONS

Mix all the ingredients in a large pot and warm to desired temperature, stirring frequently. Do not put on high heat or the milk might curdle.

If you’ve got the time, let the soup simmer for a few minutes on low heat after it has reached the temperature you like to eat your soup. This will meld the flavors a bit more and make the soup taste a little richer.

Pair it with a grilled cheese sandwich and you have the perfect comfort meal.