Campbells ain’t got nuttin’ on me.

Like those Hollywood girls that can sing, dance, act, and “design” clothes, I’m slowly turning a fecta to the nth degree when it comes to this blog. Soon, very soon, I’ll be pulling out the big guns for a yoga-palooza, which I cannot wait to unveil. (I suppose I shouldn’t have guns and yoga in the same sentence, so, instead, I’m pulling out the big singing bowls.) I’ve also got plans to bring more natural skin care & fashion to the site. But taking baby steps, today I start down the wheat free route. Being gluten free is kind of a big deal when it comes to my diet, and I want those with gluten issues ranging from mild sensitivities to full blown allergies and Celiac to be able to come here for reviews and recipes that don’t make them feel like outsiders.  (Note: I’ve yet to find a gluten free pizza crust that is both indulgent and sinful. Find me one and I’ll reward you handsomely. You scratch my back, and I’ll scratch yours.)

I’ve been gluten free for about two months, and though I admit I have my days where I walk by the bread sample at the grocery store and bitch about not being able to have a slice with butter, the initial pangs and feeling-like-an-outsider-irritations are starting to subside. However, I still have to be on my toes for wheat that is lurking in the most unsuspecting of recipes. Case in point: soups.  I’m a Mainer—I mean, Mainah—and lobster bisque is off the menu. So is fish chowder. Why? Because these types of soups are thickened using flour. Even the seemingly harmless tomato soup features a roux of flour and butter, and, unfortunately, the smallest bit sets me off. Thankfully most soups have allergens immediately listed at the top of the label, so I can get to the disappointment in 5 seconds instead of 30 seconds of hopeful and baited breath. Not to be divorced from the creamy, red goodness of tomato soup, I dug through Google until I found a most satisfying alternative.

Thank goodness for gluten free mamas! This recipe is from the blog Gluten Free Mom. Thank youuuuuu!

Wonderful Tomato Soup –> Click on title for the recipe & full blog post from Gluten Free Mom

  • 3 T olive oil
  • 1 large white onion
  • 2 carrots, chopped
  • 3 minced garlic cloves
  • 5 large tomatoes chopped – if you do not have fresh tomatoes you can use 2 14.5 ounce cans of diced tomatoes
  • 1 T tomato paste (freeze the leftover paste for later use)
  • 2 t sugar
  • 1 1/2  T dried basil or 1/4 cup chopped fresh basil
  • 3 cups chicken broth
  • 1 T salt (or to taste – we always add a little more)
  • 2 t pepper
  • 1/4 cup heavy cream (or a casein free alternative such as almond milk)

Heat the olive oil in a large soup pot over medium low heat.  Saute the onions and carrots until tender,  about 10 minutes.

Add the garlic and cook for 1 minute.

Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt and pepper and stir well.

Bring to a boil, lower heat and simmer uncovered for 30 minutes or until the tomatoes are very tender.”

In batches put the soup through a food processor, or use an immersion stick. Of course I used this as yet another opportunity to use my blend stick. After you’ve gotten it to the desired consistency, add the cream or almond milk. Gluten Free Mom says the almond milk makes the soup taste sweeter, so you decide (I used cream.) I really loved the carrots, as they added a heartiness that is sometimes missing from tomato soup. Call me naughty, naughty, but I love salt and added an extra pinch as the recipe suggested. However, if there was anything to change it would be using a little less salt than the recipe asked for. Since this was the first time making it I decided to go with canned tomatoes, but next time I will definitely be using fresh ones.

This is one of my favorite soups and we were easily able to have eight good-sized bowls. Eeking out servings need not apply. Chris gave it many thumbs up. I made this on Monday and when I had the final bowl on Friday it still tasted awesome; Longevity is the hallmark of a great meal.

Peel Away ❤

Jocellyn

PS: Check out my friend Jillian’s new food blog Zest & Honey. It’s awesome. She’s awesome. In the words of Nike: Just Do It

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2 thoughts on “Campbells ain’t got nuttin’ on me.

  1. You can use a slurry to thicken chowdas!
    Mix equal parts corn starch and water, you’ll probably want about a cup or so for the typical batch.
    Do the entire soup process. Bring it up to a boil and whisk in the slurry. Let it return to a boil. If not satisfied with thickness, add more!
    Especially effective in creamy soups like chowders

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