Cream of Tomato Soup

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Recipe Information

Recipe Created By: Heidi Bayer


2 Tbsp margarine
2 small shallots
2 cloves garlic
1 28 oz can crushed tomatoes with basil
1 1/2 Tbsp white rice flour
1/4 cup vegetable or chicken broth
dash chipotle Tabasco sauce
to taste salt and pepper
rice milk or other milk alternative


Melt margarine in a heavy pot. Add shallots and saute until soft. Add crushed garlic and saute one more minute.

Add rice flour and whisk well. Next add stock slowly, whisking as you go. Then add the crushed tomatoes.

Mix well, bring to a boil, and simmer for 20 minutes.

Allow mixture to cool a bit, and then place in blender or food processor and blend well.

Place back in pan, then add salt, pepper, Tabasco, and rice milk.


Copyright © 2006 Heidi Bayer. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.


Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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