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Tomato Cream Soup July 26, 2011

Filed under: gluten-free,Recipes & Food Ideas — sharonsweets @ 1:14 am

Serves 8

3 tablespoons olive oil

1 onion, chopped

2 cloves garlic, chopped

1 stalk celery, chopped

1 can salted, seasoned crushed tomatoes (28 ounces, 794 g)

1 cup plain soymilk

1/4 cup mixed fresh herbs of choice or 1-2 teaspoons dried herbs (parsley, basil, marjoram, oregano, sage, thyme)

1 tablespoon flour (potato starch for gluten-free)

1 teaspoon salt (more if using unsalted crushed tomatoes)

Preheat a medium soup pot to medium heat and add the olive oil. Sauté the garlic and onion until it begins to turn light brown. Add the celery and sauté for a few more minutes until celery softens. Add the contents of the can of crushed tomatoes, the soymilk, herbs, flour and salt and stir well. Cook over low to medium heat for 20 minutes. Let the soup cool slightly then puree it in a blender or food processor.





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