Directions
Subtitle: A Rich, Flavorful, Gluten-free and Oil-free Tomato Soup Recipe
Quick Description: This spicy tomato soup recipe is packed with rich flavors from Mediterranean cuisines and is made without gluten and oil, making it a perfect choice for those who love Mediterranean food but are looking for healthier options.
Ingredients List:
1/2 pound carrots, chopped
1/2 cup celery, chopped
1 large onion, chopped
1 tablespoon garlic, minced
2 cloves of garlic, minced
2 bay leaves
1 tablespoon whole peppercorns
1 teaspoon thyme
1 (28 oz.) can crushed tomatoes
1 (14.5 oz.) can diced tomatoes
1 (14.5 oz.) can no salt added tomatoes
1 (15 oz.) can chickpeas, drained and rinsed
1 (15 oz.) can white beans, drained and rinsed
1 quart water
Salt and black pepper to taste
Instructions:
1. In a large pot, combine all vegetables and herbs, including the garlic, celery, carrot, onion, thyme, bay leaf, and peppercorns. Add the tomatoes, chickpeas, and beans along with the water. Bring the mixture to a boil over medium heat. Reduce heat to low and simmer until the chickpeas and beans have softened, about 15 minutes. Remove from heat and allow to cool slightly before pureeing.
2. Transfer the cooled soup into a blender or food processor and process until smooth. If desired, you may strain the soup through a fine mesh sieve to remove any excess texture. Taste the soup and adjust seasoning as necessary.
3. Serving Directions: To serve, ladle the soup into bowls and garnish with fresh basil or parsley, if desired.
Servings: 4 – 6 people
Difficulty Level: Easy
Nutritional Information:
– Total Carbohydrate: 10 g per serving
– Protein: 4 g per serving
– Calories: 150 calories per serving
Total Time Needed: 30 minutes
Note: For a creamy consistency, feel free to add a few drops of apple cider vinegar during the cooking process.
Steps
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1
Done
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In a large pot, combine all vegetables and herbs, including the garlic, celery, carrot, onion, thyme, bay leaf, and peppercorns. Add the tomatoes, chickpeas, and beans along with the water. Bring the mixture to a boil over medium heat. Reduce heat to low and simmer until the chickpeas and beans have softened, about 15 minutes. Remove from heat and allow to cool slightly before pureeing. |
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2
Done
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Transfer the cooled soup into a blender or food processor and process until smooth. If desired, you may strain the soup through a fine mesh sieve to remove any excess texture. Taste the soup and adjust seasoning as necessary. |
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3
Done
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Serving Directions: To serve, ladle the soup into bowls and garnish with fresh basil or parsley, if desired. |
