Tomato Soup (Gluten Free) Recipe / Mrs Beth Spilger

         Tomato Soup
          (Gluten Free) 

                     Mrs Beth Spilger

                     Pastor's Wife

                     Grace Baptist Church

                     St Louis, MO

Ingredients:

           
             1 Quart Tomato Juice 

2.  2 Cans Diced Tomatoes 

3. 3 Tbsp Olive Oil, More if needed 

                  2 Carrots, Thinly diced or chopped (optional) 

                  1 Onion, Finely chopped 

                  1 large Garlic Clove, Minced 

1.  1 small bunch Basil - Dried Basil Works Well, Cut into strips 

            ½ tsp Oregano 

           Red Pepper Flakes, To taste 

           Salt, Pepper, To taste 

           ½ to ¾ cups Heavy Cream 

2.  2 Tbsp Corn Starch, heaping tablespoons 

Directions:  

In a medium sauce pan sauté the carrots (optional), onion, and garlic in 3 Tablespoons olive oil. Sauté until tender-do not brown. Add 2 cans whole tomatoes to 1 quart of tomato juice (reserve some of the juice for the corn starch). Add basil and oregano, red pepper flakes, then salt and pepper to taste. With an immersion blender-puree the mixture until no lumps appear (you can also place the soup in a blender and puree–be careful, the soup will be hot) return the soup to the sauce pan and slowly add the heavy cream–stir to mix thru. If you like a creamier soup, add more cream. Mix corn starch in cold tomato juice and add to mix, stirring until hot.  Season with additional salt and pepper as needed. Serve hot with Grilled Cheese Sandwiches.