Tomato Soup

Yield: 4 servings

Ingredients:

2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
2 cans (14 ounces each) diced tomatoes
1 can (6 ounces) tomato paste
2 cups vegetable broth (gluten-free)
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon sugar (optional, to balance acidity)
Salt and pepper, to taste
1/2 cup heavy cream or coconut cream (for a dairy-free option)
Fresh micro greens, for garnish (optional)

Directions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and minced garlic to the pot. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.
3. Pour in the diced tomatoes (including the juice) and tomato paste. Stir well to combine.
4. Add the vegetable broth, dried basil, dried oregano, dried thyme, sugar (if using), salt, and pepper to the pot. Stir to combine all the ingredients.
5. Bring the mixture to a simmer, then reduce the heat to low. Let it simmer uncovered for about 20 minutes, stirring occasionally to prevent sticking.
6. Using an immersion blender or a countertop blender, puree the soup until smooth and creamy.
7. Return the soup to the pot and stir in the heavy cream or coconut cream. Heat the soup over low heat for an additional 2-3 minutes to warm through.
8. Taste and adjust the seasoning with salt and pepper if needed.
9. Ladle the gluten-free tomato soup into bowls.
10. Garnish with fresh micro greens if you are using them.

This gluten-free tomato soup is a comforting and flavorful dish that makes a quick appetizer, or can be enjoyed as a standalone meal with a side of gluten-free bread or a fresh salad.