Gluten Free Dairy Free Cream of Tomato Soup

Move over Campbell’s! This delicious tomato soup is gluten and dairy free, with no chemical additives. Loaded with lots of vegetable goodness and coconut milk, this recipe can also be made vegan. Rich, creamy, and totally delicious. You’re going to love this soup!

Gluten Free Dairy Free Cream of Tomato Soup:

4 cups vegetable broth

1/4 cup sweet rice flour

1/4 cup cornstarch

1 c coconut milk (full fat, from a can)

1/2 tsp baking soda

1/2 tsp salt (or to taste)

2 1/2 tsp sugar (or to taste)

4 (15 oz.) cans plain tomato sauce

1 TBS butter or dairy free margarine

In a large, heavy bottomed soup pot combine vegetable broth, sweet rice flour and cornstarch. Whisk until smooth. Over medium high heat bring to a boil, stirring frequently to prevent scorching. Continue heating and stirring until mixture boils and thickens. Remove from heat and add butter, coconut milk, baking soda, salt and sugar. Whisk to combine. Add tomato sauce, stirring until thoroughly combined. Return to low heat and warm soup enough to serve.

Cook’s Notes: Sweet rice flour is found in the oriental section of the grocery store or in the gluten free section of natural food stores. Do not substitute white rice flour, which is not the same thing and will not work well. Be sure to use coconut cream and not the type from a carton, which contains more water. Full fat coconut milk is thick and creamy like dairy cream. Vegetable broths vary in how much salt they contain and tomato sauce also varies in sugar content. Adjust salt and sugar to taste based on your preference.

Warm, crusty bread sticks make a delicious side dish to serve with the soup. Find the recipe for this and lots of other yummy gluten free breads in “Bake It Better Gluten Free Sampler #1”.