Tomato soup is one of those things I never eat on its own but which I use all the time anyway. Because so many casseroles call for tomato soup, this is one of those items that most people really miss after going gluten free. (Well, maybe not “most people”, but as a busy mother with a lot of children, I sure missed being able to buy it.)
The good news is, tomato soup is really easy to make. Really easy. If you just adore sitting down with a hot bowl of tomato soup, this may not be exactly what you are looking for. It is, instead, a thicker, casserole ready, almost condensed soup...so Shepherd’s Pie gets to stay on your menu :)
Tomato Soup
1/4 cup butter
1/4 cup EGF all purpose flour mix
1 tsp beef bouillon
1 (15 ounce) can tomato sauce
1 c milk
Salt and pepper to taste
Basil leaves, oregano, and dill weed to taste
Combine butter and flour mix in a medium sauce pan. Add bouillon and spices. Heat over medium high heat until melted and well combined, whisking constantly. Add milk and tomato sauce. Cook and stir until thickened and bubbling. Use in your favorite casserole. (Makes about 2 cans-worth of tomato soup.)
(In the picture above, I’ve combine a recipe of this tomato soup with 2 c cooked hamburger, and I’m about to top it with green beans, mashed potatoes, and cheese, a favorite busy-fall-day dinner at our house.)
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