Sunday, September 30, 2012

Gluten Free Tomato Soup

Extra Thick, 

2 cans (or equivalent)       Tomatoes, peeled, & diced or crushed,
                                         drain & save juice
1 T                                    Salt
1 t                                     Pepper
2T                                     Italian dressing or any vinaigrette
                                          dressing or dry mix. 
2 cans                               Tomato juice or V8
1/4 C                                Corn starch (or any thickening starch)
1 C                                   Milk or cream to taste

*      Simmer tomato pulp and 1/2 of the juice
*     Add spices to taste.
*     Mix starch and 1/4 of the cold juice to a slurry.
*     Add cold starch slurry to simmering tomatoes.  Stir a lot to ensure even distribution.
*     Assess whether you need more thickening.  
*     If you're going to add milk before serving make it extra thick.  Use the rest of the juice and more starch, a tablespoon at a time. Or use the rest of the juice to thin out the soup.  It will thicken more as it cools, and even more if you reheat it.

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