Soups

Gluten free tomato soup (dairy free)

This gluten free tomato soup turned out so delicious that I couldn’t be happier. Every cook is happy when his experiments and creations work. Right? This tomato soup was on my menu all week. I made it for my family and friends. It is a quick and easy meal when you are craving something tasty and gourmet. I came up with this recipe because I wanted to make a soup similar to one I made before, but I didn’t have all the ingredients. Plus, I wanted dairy-free tomato soup. I craved pure Mediterranean soup with fruits and shrimp. It turned out beautifully. I will admit that this is one of my favorite soups. It is very easy and simple to make. Try it.
If you don’t like sweet and sour, don’t add the peaches and sugar. Add more garlic and chopped tomatoes. It will be a soup of a completely different shade. Let your imagination run wild. Have fun!

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Ingredients needed for gluten free tomato soup

1 teaspoon rosemary (1 tablespoon dried rosemary)
6 basil leaves (1 teaspoon dried basil)
1 twig thyme (1 teaspoon dried thyme)
6 oregano leaves or 1/2 teaspoon of dried oregano
1 twig of parsley or 1 teaspoon of dried parsley
2-3 onions diced
13 oz (360 g) neutral taste mashed tomato sauce
3-4 fresh peaches
2 carrots cut into slices
3 cloves of garlic, minced or a pinch of dried garlic
2 tablespoons brown sugar or agave syrup
1 + 1/4 cups (300 ml) water
salt
13 oz (360 g) shrimp with no shells

2 tablespoons butter (I always use vegan butter)
sprouts or greens for decorating

How to make gluten free tomato soup

1. Peel the carrots, cut them into slices. Peel the onions and garlic, dice them. Sweat the onions with the butter until they are translucent. Add carrots and garlic. Cook on medium heat.

2. Chop the herbs. Pour water, tomato sauce, herbs, fried carrots, onions, sugar or agave syrup and a pinch of salt into the pot. Heat over medium heat until boiling. If you’re out of garlic, add dried garlic powder. A good shrimp soup can’t do without garlic.
3. Peel and cut the apricots into cubes while the soup is hot.
4. Remove the shrimp from the freezer, soak them in warm water, then remove the shells if necessary. Never use a microwave to defrost shrimp.
5. As soon as the soup boils, add shrimp and apricots. Decorate your plate with greens you have on hand and serve. I used pea sprouts this time. Serve with toasted gluten-free bread, French baguette or your favorite bun. This tomato and peach shrimp soup is restaurant-worthy. If I ever open one, it will surely have this gourmet soup with sea and fruit flavors on the menu. Enjoy!

How to Cook Frozen Shrimp

Shrimp cook very quickly. If you buy them in red, it means they are already cooked, and you just have to heat them. You should add them at the very end, before serving. It is very easy to overcook shrimp, then they become tough and not as tasty as they should be. I mean tasteless. Additionally, you can get frozen ones that are overcooked and tough already. If you can, buy the gray ones and prepare them yourself. If the shrimp are gray in color, they should be cooked just for 1 minute. You just have to wait until they turn pink.

How to store gluten free tomato soup

Use a clean airtight container when storing tomato soup. Make sure the lid is tightly sealed. Tomato soup can last in the fridge for up to 3 days or in the freezer for up to two months.

Nutrition facts

Tomatoes are a good source of several vitamins and minerals such as Vitamin C, potassium, Vitamin K1 and Folate (vitamin B9).
One medium-sized peach contains 6% of your daily vitamin A needs and 15% of your daily vitamin C needs.
Onions are a good source of Vitamin C, Vitamin B6, potassium, manganese and copper.
Carrots are a fair source of beta carotene (vitamin A), B vitamins, like niacin and B6, vitamin C.
Fresh basil contains Vitamin A, Vitamin K, Iron, Manganese, Calcium, and essential oils.
Rosemary contains small amounts of vitamin A, vitamin C, vitamin B6, and folate. Minerals in rosemary include calcium, iron, magnesium, and manganese.
Oregano contains vitamin A, C, E, and K, fibre, carbohydrates, and is also a good source of minerals like folate, iron, magnesium, calcium, and potassium.

More gluten free recipes:

Gluten free tomato soup (dairy free)

Serves: 4 Prep Time: 15 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 teaspoon rosemary (1 tablespoon dried rosemary)
6 basil leaves (1 teaspoon dried basil)
1 twig thyme (1 teaspoon dried thyme)
6 oregano leaves or 1/2 teaspoon of dried oregano
1 twig of parsley or 1 teaspoon of dried parsley
2-3 onions diced
13 oz (360 g) neutral taste mashed tomato sauce
3-4 fresh peaches
2 carrots cut into slices
3 cloves of garlic, minced or a pinch of dried garlic
2 tablespoons brown sugar or agave syrup
1 + 1/4 cups (300 ml) water
salt
13 oz (360 g) shrimp with no shells
2 tablespoons butter (I always use vegan butter)
sprouts or greens for decorating

Instructions

1. Peel the carrots, cut them into slices. Peel the onions and garlic, dice them. Sweat the onions with the butter until they are translucent. Add carrots and garlic. Cook on medium heat.

2. Chop the herbs. Pour water, tomato sauce, herbs, fried carrots, onions, sugar or agave syrup and a pinch of salt into the pot. Heat over medium heat until boiling. If you're out of garlic, add dried garlic powder. A good shrimp soup can't do without garlic.

3. Peel and cut the apricots into cubes while the soup is hot.

4. Remove the shrimp from the freezer, soak them in warm water, then remove the shells if necessary. Never use a microwave to defrost shrimp.

5. As soon as the soup boils, add shrimp and apricots. Decorate your plate with greens you have on hand and serve. I used pea sprouts this time. Serve with toasted gluten-free bread, French baguette or your favorite bun. This tomato and peach shrimp soup is restaurant-worthy. If I ever open one, it will surely have this gourmet soup with sea and fruit flavors on the menu. Enjoy!