This gluten free tomato soup is a delicious alternative to the canned varieties and is free of dairy, wheat/gluten, soy, eggs, peanuts, tree nuts, fish, and shellfish.
2 tablespoonsextra virgin olive oilor other oil such as canola or grapeseed
2 mediumonions, chopped
4mediumcarrots, peeled and chopped
3ribscelery, chopped
1-2 clovesgarlic, minced
3 tablespoonstomato paste
6cupsgluten free, low sodium vegetable or chicken broth
6largetomatoescut in half, seeds removed
1tablespoondried basil
2 tablespoonsbalsamic vinegar
2 tablespoonsbrown sugar
Fresh basil, chopped(optional)
Salt and pepperto taste
Instructions
For Instant Pot
Add the oil to the Instant Pot/pressure cooker and press the "saute" button. Add the onion, carrots, celery, and a pinch of salt; saute until onion is translucent and vegetables are tender (5-10 minutes). Add the garlic and cook another 1 minute. Add the tomato paste, stir to coat the vegetables, and cook for 1 minute. Press the "cancel" button to turn off the saute function.
Add the broth, tomatoes, and basil to the pot and stir to combine. Put the lid on and turn the pressure valve to "sealing". Cook using the manual setting set it to 10 minutes. When the timer goes off, do a quick pressure release, remove the cover, and add the sugar and vinegar to the pot. Stir to combine.
Puree the soup with an immersion blender in the pot until smooth. Alternatively, you can puree in a blender but take care not to overfill and remove the jar lid center cap and cover with a kitchen towel to prevent the liquid from exploding. Add salt and pepper to taste.
Serve immediately topped with chopped fresh basil (optional). Or transfer soup into freezer-safe containers (I use pint-sized jars and fill about ¾ full) and freeze for up to 2-3 months.
For Stovetop
Add the oil to a stockpot and heat over medium-high heat. Add the onion, carrots, celery, and a pinch of salt; saute until onion is translucent and vegetables are tender (5-10 minutes). Add the garlic and cook another 1 minute. Add the tomato paste, stir to coat the vegetables, and cook for 1 minute.
Add the broth, tomatoes, and basil to the pot and stir to combine. Cook over medium heat until the soup begins to boil, reduce heat to low. and simmer for 30-40 minutes or until the vegetables are softened. Add the sugar and vinegar to the pot. Stir to combine.
Puree the soup with an immersion blender until smooth. Alternatively, you can puree in a blender but take care not to overfill and remove the jar lid center cap and cover with a kitchen towel to prevent the liquid from exploding. Add salt and pepper to taste.
Serve immediately topped with fresh chopped basil (optional) or transfer soup into freezer-safe containers (I use pint-sized jars and fill about ¾ full) and freeze for up to 2-3 months.