This creamy tomato soup is simple and easy to make. It is gluten-free and dairy-free and packed with flavor.
You will need:
2 lb (1 kg) fresh tomatoes
2 - 3 tablespoons margarine (e.g. Fleischmann's)
3/4 - 1 onion (yellow or red), finely diced
1 heaped tablespoon celery leaves, chopped (about 3/4 oz or 20 grams)
1 bay leaf
2 cups (500 ml) water
a dash or two (or to taste) of soy sauce, gluten-free
fine salt, to taste
fresh black pepper, to taste
1 teaspoon of Italian dried herbs
1 tablespoon (or to taste) salt-free Mrs. Dash Original Blend
pinch of nutmeg
dash of curry powder
dash of ground rosemary (you can grind dried rosemary in the coffee grinder to a very fine powder)
dash of ground oregano
dash or two of Old Bay
Cut the tomatoes into dice. In a heavy-bottomed saucepan (preferably stainless steel), melt the margarine over medium heat. Add the onion, celery leaves, and bay leaf. Cover, reduce the heat to very low and cook for about 10 minutes until softened. Add the tomatoes and water and season to taste. Cover the pot with a lid and bring it to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until all the flavors have blended, about 30 minutes. Discard the bay leaf. Set aside and puree the soup with a blender for a creamy texture. No thickening or milk/cream required. It is rich in flavor the natural way. Using ripe tomatoes intensifies the flavor and color. Serve hot and enjoy!
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